Maple Parfait
- 4 eggs
- 1 cup maple syrup
- 1 pint heavy cream
Beat the eggs. Cook the maple syrup for a few minutes only and pour this slowly over them. Stir constantly to prevent the curding of the eggs. Place in a double boiler and cook until the mixture thickens. Cool in a pan of ice water. Whip the cream until it is stiff and fold this into the mixture. Mold, pack in ice and salt and freeze.
Serves 6 People
Serves 6 People
Submitted by May 19, 2009
15 min
30 min
45 min