Favor enhancers, such as liqours and other spirits can be used in the parfait. This should be done from the start, as the sugar can bind about 1/2 dl fluid. Berries, heavier purés and chocolate can also be added, but must be folded in after the whipping process.
Normally, parfeit is made by whipping eggs and sugar and adding lightly whipped cream, but there’s a risk that it will separate and ice crystals will form. This recipe is foll-proof and simple to make. The salt keeps it from growing in your mouth. It intensifies the sweetness and stifles the taste of cream, eggs and vanilla.
All the ingredients should be cold, the bowl too.
Whip them togheter into a not-too-stiff whipped cream consistence with an electric mixer.
Spoon the mixture into cookie forms or other smal forms an place them in the freezer.
Remember to remove them about 1/2 hour before serving