Vanilla parfait with coulis of strawberry drops

Method

1. Whip the egg yolks with sugar, add warm milk and vanilla seeds and bring it to 80°C. Remove from heat and add the previously soaked and squeezed fish glue.
2. Pour the mixture in the moulds and let it rest in the freezer for 2 hours. Remove it from the moulds and serve with the sauce obtained from melting the strawberry drops in the microwave.