Boil the sugar and water until the sirup threads. Beat the egg whites and pour the hot sirup over them, beating rapidly. Cool. Whip the cream and fold it in, add the crushed strawberries and vanilla, and freeze in a mold.
106. CANTON PARFAIT.--Preserved Canton ginger is used for the flavoring of Canton parfait. The sirup that comes with the ginger is also used in the preparation of this dessert. Canton parfait is somewhat of a departure from the ordinary dessert, but is favored by many persons.
CANTON PARFAIT
(
Sufficient to Serve Six
)
- 1 c. sugar
- 1/2 c. water
- 4 eggs
- 2 c. thin cream
- 1/2 c. preserved Canton ginger
- 1/4 c. sirup from ginger
- 1 tsp. vanilla
- 2 Tb. lemon juice
- 1 c. whipping cream
Cook the sugar and water together until they form a thin sirup. Beat the eggs, pour the hot sirup 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 sirup, vanilla, and lemon juice. Fold into this the heavy cream whipped until it is stiff. Freeze in a mold.
107. BISCUIT TORTONI.--Something entirely different in the nature of a frozen dessert can be had by preparing biscuit tortoni. This is frozen in a mold as are parfaits and mousses, but instead of the entire mold being served, it is packed in paper cases, and one of these served to each person. Macaroons are used to flavor this dessert, and a layer of the crumbs is sprinkled over the top of each serving.
BISCUIT TORTONI