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Maple Parfait Recipes
Heat syrup in top of double boiler and pour slowly into beaten egg yolks. Return to double boiler and cook for 3 minutes. Beat until creamy. While still hot fold mixture into stiffly beaten egg whites. Chill. Fold whipped cream salt and vanilla into chilled
Heat syrup in double boiler. Add syrup to beaten egg yolks gradually return to double boiler. Cook beat ing until mixture is thick and light. Pour into stiffly beaten egg whites. Chill thoroughly. Add salt whipped cream and vanilla. Mix thoroughly pour into
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Boil maple syrup. Slowly stir hot syrup into well beaten egg yolks beating as you add. Beat this mixture until light and fluffy. Cool. Whip cream. Add cooled syrup mixture to whipped cream. Add nuts if desired. Pour into ice cube tray and freeze.
GETTING READY 1. Keep the refrigerator at its coldest temperature. MAKING 2. Beat egg yolks with syrup in the top of a small double broiler. Mix in salt and cook above simmer water stirring continuously to slightly thicken the mixture. 3. Allow to cool and
Using the large bowl of your electric mixer beat the eggs with the salt until light and fluffy. In the top of a 2 quart double boiler combine the sugar water maple flavoring and lemon juice. Bring to a boil over direct heat and boil 3 minutes without stirring.
Lemony Maple Parfait
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.
Cook maple sirup to the light crack stage 270 F. . Pour the sirup over the beaten whites of the eggs and beat until cold. Fold into the stiffly whipped cream. Mold and pack in ice and salt for four hours or pack and freeze in the trays of the mechanical