15 Nov 2009
|Maple syrup||1 Cup (16 tbs)|
|Whipped cream||1⁄2 Pint|
Heat syrup and pour over slightly beaten egg yolks and cook over hot water as a soft custard.
Remove from fire and when cool fold in whipped cream and 4 egg whites stiffly beaten.
Turn into freezing tray and let stand about 4 hours.
Maple Parfait Recipe