Swirled vanilla blueberry parfait

Name: Swirled vanilla blueberry parfait
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 150 g Frozen blueberries; 100 g Cantuccini (Italian almond biscuits); 1 Vanilla pod; 4 fresh eggs (Gr. M); 400 g Whipped cream; 100 g + 100 g sugar; 150 g Fresh cream; 7-10 Tbsp Cling film

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

150 g Frozen blueberries
100 g Cantuccini (Italian almond biscuits)
1 Vanilla pod
4 fresh eggs (Gr. M)
400 g Whipped cream
100 g + 100 g sugar
150 g Fresh cream
7-10 Tbsp Cling film

Directions

1
Defrost the blueberries. Line a crate mould (approx. 1.6 l capacity) with foil or use an empty clean ice pack. Chop the cantuccini roughly. Cut the vanilla pod lengthwise and scrape out the pulp.
2
Separate eggs. Whip the egg whites first, then the cream until stiff. Put both in a cool place. Whisk the egg yolks, vanilla pulp and 100 g sugar with the whisks of the mixer for about 5 minutes until creamy. First fold in crème fraîche, then cantuccini, then cream and finally beaten egg whites.
3
Puree blueberries and 100 g sugar with a hand blender. Mix 1/3 parfait mass with the blueberry puree. Pour the light vanilla parfait mixture into the mould. Add the blueberry parfait mass and pull it through lightly with a fork so that streaks appear.
4
Smooth parfait, cover with foil and freeze for at least 8 hours, preferably overnight.
5
Let the parfait thaw 10-20 minutes before serving. Turn out of the mould, remove foil. Cut off 6 portions and cut into pieces. Refreeze the rest packed.