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Canton Parfait

  • 1 cup sugar
  • 1/2 cup water
  • 4 eggs
  • 2 cup thin cream
  • 1/2 cup preserved Canton ginger
  • 1/4 cup syrup from ginger
  • 1 teaspoon vanilla
  • 2 tablespoon lemon juice
  • 1cup whipping cream
Cook the sugar and water together until they form a thin syrup. Beat the eggs, pour the hot syrup over them, and add the thin cream. Cook in a double boiler until the eggs have thickened. Cool, add the ginger chopped into small pieces, the ginger syrup, vanilla, and lemon juice. Mix into this heavy cream whipped until it is stiff. Freeze in a mold.

Serves 6 People
Submitted by Cassyjean - Torrington, CT May 19, 2009 15 min 30 min 45 min

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