Parfait
Cordon Bleu cooking course
100g sugar
cook to soft ball stage
Whisk sugar into eggs in thin stream until thick and cooled
whisk gently
Freeze in metal rings at least 6 hours beforehand. Garnish with cocoa powder, drizzled caramel, fruit sauce, tuile baskets.
2 tablespoons water
1 egg
beat
5 egg yolks
500ml cream
lightly whip
May be flavoured with vanilla, honey, ginger or fruit
