500 ml cream
140 g sugar
1 vanilla pod
4 egg yolks
40 ml (3 tbsp.) BIO PLANÈTE Fraîcheur Olive Oil Extra Virgin
Whip and refrigerate the cream. Split the vanilla pod lengthwise and scrape out the seeds, mix with sugar, egg yolks and BIO PLANÈTE Fraîcheur Olive Oil Extra Virgin. Beat the mixture in a gentle bain-marie to the degree that it thickens enough to cover the back of a spoon, while minding the temperature so the egg does not set. Finally, mix the sugar-egg mass with the whipped cream and fill into a square cake pan, cover with plastic wrap and freeze for at least 12 hours.
Tip: Before serving, briefly rinse the outside of the cake pan with hot water, then unmold the parfait. Cut into slices, garnish with fruit and serve immediately.