Ingredients

  • 80 ml (1/3 cup) of water
  • 250 ml (1 cup) of sugar
  • 8 egg yolks
  • 1/2 lemon
  • 2 vanilla beans
  • 150 ml (2/3 cup) of whip cream
  • 150 ml (2/3 cup) of nature yogurt
  • 375 ml (1 1/2 cup) of wild blueberries (fresh of frozen)
  • 180 ml (3/4 cup) of sugar
  • 60 ml (1/4 cup) of balsamic vinegar
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Preparation

  • In a casserole, mix water and sugar and cook at 245 °F (118 °C) (use a candy thermometer).
  • In a bowl, set egg yolks, add zest of half a grated lemon and two split vanilla beans. Mix everything. Slowly pour boiling sugar over the mixture, while whisking. Continue until it cools down.
  • In a bowl, whisk whip cream an carefully add drained yogurt. Add everything to the preparation while mixing all carefully. Pour in a rectangular mold and set in the freezer for at least 6 hours.
  • In a casserole, cook wild blueberries, sugar and balsamic vinegar for 15 minutes at low heat and cool down at room temperature.
  • Unmold the parfait by quickly setting the mold under hot water before turning on a plate.
  • Slice 6 slices of ice parfait, set each in a plate and add a great spoon of balsamic blueberries.
  • Garnish with mint leaves (optional).

Chef's notes

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