Strawberry and Praline Parfait

How to prepare strawberry and praline parfait

1. Cook the sliced strawberries with 50g sugar, vanilla sugar and 1 tablespoon of water until the sugar dissolves (about 2 minutes). Blend the result and pass the purée through a fine sieve. Let the sauce cool completely.
2. Put the egg yolks, remaining sugar and sherry in a small saucepan. Whisk everything well. Place the pan over a bain-marie (over another pot of simmering water, without the bottom of the pan touching the water). Beat with a whisk until you get a creamy mixture that flows in a thick ribbon from the whisk (maximum 5 minutes).
3. Move the pan with the egg cream with the bottom into cold water and continue stirring until the cream cools completely (maximum 5 minutes).
4. Beat the cold cream until stiff peaks form. Add it in 3 batches to the egg cream, gently folding with a whisk so the cream doesn't deflate.
5. Divide the mixture in half.
6. To the first half, add 2/3 of the strawberry sauce, gently mixing until homogeneous.
   * you can also add strawberry cubes to this mixture
8. To the second half, add the pralines, gently mixing until homogeneous.
9. Line a container with plastic wrap. Sprinkle pralines on the bottom. Add the strawberry parfait mixture and level. Add the praline parfait mixture on top and level.
10. Cover the container with plastic wrap and freeze the parfait for at least 4 hours (or overnight).
11. When ready to serve, remove the container from the freezer, dip it briefly in hot water (don't let water reach the parfait!) and flip the parfait onto a plate. Slice with a knife dipped in hot water. Let it sit for 5 minutes.
12. Serve the slices drizzled with the remaining strawberry sauce.

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