Maple Parfait
eight to ten servings
³⁄₄ cup maple syrup
3 eggs, separated
1¹⁄₂ cups whipping cream
¹⁄₁₆ teaspoon salt
1 teaspoon vanilla
Heat syrup in double boiler, or, if you have an electric range, merely use saucepan on LOW or SIMMER heat. Add syrup slowly to well-beaten egg yolks and cook for several minutes on LOW or SIMMER heat, or in a double boiler. Beat with a rotary beater. Pour into stiffly beaten egg whites. Chill thoroughly. Add whipped cream, salt, and vanilla to custard. Add a few drops of maple extract if a stronger flavor is desired. Mix thoroughly and pour into freezing tray. Freeze without stirring. Garnish with whipped cream and chopped nuts. See [page 4] for instructions on use of Cold-Control.
