Vanilla Parfait (Parfait a la Vanille)

Preparation

1. Step 1

   Combine the sugar and water in a saucepan. Bring to a boil and add the vanilla. Let simmer briefly.

2. Step 2

   Put the cream in a chilled bowl and beat until stiff. Chill until ready to use.

3. Step 3

   Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk. Continue beating vigorously while gradually adding the simmering syrup.

4. Step 4

   Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original. Do not let the mixture get too hot or it will scramble. It will resemble a light yellow, frothy but well-thickened custard or a sabayon. This should require four or five minutes of vigorous beating.

5. Step 5

   Pour and scrape the mixture into the bowl of an electric mixer. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.

6. Step 6

   Scrape the whipped cream onto the yolk mixture. Carefully fold it in until well blended. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.

7. Step 7

   Place the dish in the freezer and let stand several hours or, preferably, over night until frozen. Serve with raspberry sauce.