vanilla bean parfait sundae
with Raspberry Black Currant Sauce
Made with fresh milk and cream, Chef Reid's sundae is a decadent summer treat complete with homemade ice cream, sauce, and Chantilly.
vanilla bean parfait sundae
with Raspberry Black Currant Sauce
(Yields approx. 4 servings)
Vanilla Bean Parfait
1 1/4 cup Whole Milk
1 cup Granulated Sugar
6 Egg Yolks
1 1/2 Vanilla Bean Pods
2 cup Heavy Whipping Cream
1. In a small-sized pot over low heat, warm the whole milk and vanilla bean pods until simmering. Stir occasionally.
2. In a medium-sized bowl, whisk together the egg yolks and sugar until smooth. Add half of the warm vanilla milk mixture to the yolks and whisk until smooth.
3. Pour mixture back into the pot with the remaining milk mixture and whisk. Cook over low heat until the mixture reaches 185’F.
4. Strain the mixture into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until cool and frothy.
5. Add the heavy cream into a separate medium-sized bowl and whip until medium peaks form. Gently fold the whipped cream into the egg mixture.
6. Portion into 4 parfait sundae glasses and freeze overnight.
Raspberry Black Currant Sauce
12 Raspberries
4 tbsp Black Currant Puree
2 tsp Powdered Sugar
1. In a small bowl, crush the raspberries with the back of a fork.
2. Add the black currant puree and powdered sugar and mix well. Store in the refrigerator until needed.
Vanilla Chantilly
3/4 cup Heavy Whipping Cream
3 1/2 tsp Granulated Sugar
1/4 Vanilla Bean Pod
Quartered Strawberries (optional)
Toasted Sliced Almonds (optional)
1. Once you are ready to assemble your sundae, add heavy cream into a medium-sized bowl. Split and scrape the vanilla bean seeds and add to heavy cream.
2. Add the sugar and whisk until medium peaks form.
3. Remove your vanilla bean parfait from the freezer and spoon the raspberry black currant sauce over the top. Spoon or pipe the Chantilly over top and garnish with strawberries and almonds. Enjoy!