Title: Maple Parfait
Categories: Icecream Dessert Blank
Yield: 6 Servings

6		Egg yolks
3/4	c	Maple syrup
1/8	ts	Salt
2	c	Whipping cream
1/2	c	Nut brittle candy; crushed

Cook the egg yolks, maple syrup and salt in a double boiler over not in hot water strring continuously until thickened. when this custard coats a spoon, remove it from the heat. Pour into a bowl and beat with a wire whisk until cool.

Whip the cream until thickened but not stiff and fold it lightly into the custard. still freeze in a mold; it does not need churning. When partially frozen sprinkle with crushed nut brittle or pralines. An ideal garnish is a Brazil nut brittle made the same way as peanut brittle.

From the Joy of Cooking. Posted by Jim weller.

previous

next