Vanilla Parfait with Fresh Strawberries

Separate the eggs. Place the egg whites in a bowl. Refrigerate. Place the yolks in a bowl over a pot of simmering water. Slit the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds and the powdered sugar to the yolks. Whisk over the hot water bath until thick and smooth. Continue stirring in a bowl of ice until cool.

Next, beat the cream until stiff and fold into the cold custard. Whisk the egg whites with the lemon juice until stiff and fold the egg whites into the custard.

Lightly grease the terrine mold with a little vegetable oil. Line with plastic wrap, making sure to let the plastic overhang the pan. Fill with the custard and smooth. Cover with the overhanging plastic wrap and freeze for at least 6 hours.

Remove the pan from the freezer for about 10 minutes before serving. Briefly plunge the pan into hot water and remove from the pan. Remove the plastic wrap from the parfait.