Blueberry Parfait

BY CHEF CORNEL VAN DER HYDE

INGREDIENTS

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

GUIDE / INSTRUCTIONS

For the Blueberry Parfait

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

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