Bring the water and sugar to the boil, then remove the saucepan from the heat. Beat the hot syrup into the egg yolks, then return to the saucepan. Whip into a light froth over low heat – take care it doesn’t get too hot. Remove the saucepan from the heat and allow to cool slightly. Lightly whip the cream, then gently fold into the egg mixture. Pour the parfait mixture into one large serving dish or ten small dishes for individual servings, then freeze.Strawberry topping
Rinse and hull the strawberries and drain them carefully. Cut them into small pieces, sprinkle with sugar and leave for 10-15 min. Serve with the parfait.To serve
As a dessert or a tasty little refreshment for meetings.