Vanilla And Danish Strawberry Parfait With Crunchy Muesli Meringue

• 1 3/16 cups cream liquid
• 1 vanilla pod cut in half lengthwise
• sugar syrup 9 cl.
• 2 egg yolks
• 2 egg whites
• 1/2 teaspoon white vinegar
• 3/4 cup granulated sugar
• 15/16 cup muesli with hazelnuts or almonds
• 9/16 cup strawberries
• 2 teaspoons icing sugar
• 1 tablespoon lemon juice

1. Heat the cream in a saucepan with the vanilla pod.
2. Remove from heat and cover.
3. Let infuse for 30 minutes, then scrape the inside of the pod using the tip of a knife.
4. In a saucepan, heat the syrup.
5. Pour the egg yolks in the blender, add warm syrup. Blend until the mixture is cold and frothy.
6. Whip the cream into chantilly.
7. Gently add the egg mixture/syrup to the cream.
8. Pour into flexible molds (half spheres), smooth the surface, and freeze overnight at least.
9. Preheat oven to 125 degrees Celsius.
10. Beat the egg whites with sugar and vinegar until stiff Add the muesli.
11. Using a tablespoon, drop spoonfuls of dough onto a baking sheet lined with parchment paper.
12. Stick the parchment paper's 4 corners to the tray using a little bit of meringue, it'll stop the paper from rising during baking.
13. Bake for 45 minutes.
14. Mix strawberries, icing sugar, and lemon juice.
15. To serve: pour a little sauce in the bottom, remove the parfaits from the mold, add 2 meringues broken into chunks, strawberry mixture, and fresh verbena leaves.

cream liquid, vanilla, sugar syrup, egg yolks, egg whites, white vinegar, sugar, almonds, strawberries, icing sugar, lemon juice

Taken from www.yummly.com/recipe/Vanilla-and-Danish-Strawberry-Parfait-with-Crunchy-Muesli-Meringue-782236 (may not work)