Blueberry Parfait Recipe (Holland America)

15 egg yolks

1 cup of water

3 1/4 cups of sugar

5 1/2 cups of cream

1/2 ounce of gelatin

6 tablespoons of vanilla essence

4.5 pounds of blueberries

Boil the sugar and water until they reach a temperature of 234 degrees fahrenheit

Whisk cream and set aside (a little more than soft peaks)

Soak gelatin in cold water

Whisk egg yolks and add the sugared water when the temperature is reached

Melt the gelatin and add to the egg yolk mixture once its fluffy

Fold in the cream followed by the blueberries

Set in desired molds overnight