How to Cook a Caramel Parfait

Heat 100 ml of cream. Caramelize sugar over medium heat until golden brown.

Add hot cream and let simmer for a few minutes until all sugar lumps are dissolved. Put aside.

Separate the eggs

Whisk egg yolks and caramel cream together in a bowl over a medium hot Bain-Marie until nice and smooth. Put the bowl into ice-water and whisk away until the creme is cool.

Whip the remaining cream and fold it into the cooled caramel creme.

Whip egg white with a pinch of salt and fold it into the creme. Pour the creme in a box and freeze for 6-8 hours. Serve with tart fruit or compote. Enjoy !