Kawakami's Vanilla Parfait

Name: Kawakami's Vanilla Parfait
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g fresh cream; 2 pcs yolk; 2 teaspoons (or 4-5 drops of vanilla extract) vanilla flavor can be adjusted by yourself, if you like thicker, add more vanilla powder; 65g (I used 53g) Caster sugar; 25g water

by Bojomi

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I made many versions of ice cream before I bought the recipe from Chuanwendai. They are all recipes found on the Internet. The pictures are beautiful and the steps are complicated, but the results are not satisfactory.
It is either water-oil separation or frost, and it must be taken out and stirred every hour and then frozen. Therefore, this method of Kawakami is currently the most reliable and most convenient and delicious ice cream I have personally made~
There are also clearer steps in the big picture in the blog

Ingredients

230g Fresh Cream
2 pcs Yolk
2 teaspoons (or 4-5 drops of vanilla extract) vanilla flavor can be adjusted by yourself, if you like thicker, add more Vanilla Powder
65g (I used 53g) Caster Sugar
25g Water

Kawakami's Vanilla Parfait

1. Take 2 egg yolks, pour sugar and vanilla powder into the container, mix well first

2. Pour the mixed sugar and vanilla powder into the egg yolks, add 25ml of water and mix (use 80 degrees hot water to blow until thick) and cool with cold water

3. Take another pot, pour 230ML whipped cream, and beat until 9 minutes

4. After the egg liquid has cooled, add a small amount of whipped cream, mix and stir evenly without particles

5. Finally add all the remaining whipped cream, mix and stir

6. After there is no graininess, put it into a container, cover with a lid or refrigerate with cling film (the name is different in different places, I will add it again, it is the coldest layer, frozen, frozen and quick-frozen, so you should not understand it, make ice cream It must not only be placed on the general fresh-keeping layer) Then the container should not be too deep, otherwise it will freeze unevenly, and it will be easy to condense on the periphery and the middle is still soft.

7. Refrigerate for about 2-3 hours

8. Come on, everybody! !

9. (As for how to use cream, I posted one on Weibo a long time ago. Note that the two types of Anjia cream and Nestle whipped cream on the right can be used, but I haven’t tried Sanhua, black and white evaporated milk, so you don’t need to ask me. No, you can try it)

Tips:
Seeing that everyone has done it successfully, many of them were successful for the first time. I am very pleased. Those friends who repeatedly leave messages to consult, just follow the graphic steps carefully, first make the basic items, and then think about the complex changes For the taste work, this one, which has a basic knowledge of baking, is really quite simple to operate. Come on, everyone! (Comrades who are still entangled in what whipped cream is, in fact, just use the "fresh cream" that you usually make cakes and whipped cream.