Maple and Walnut Parfait

Title:
Maple and Walnut Parfait

Yield:
6 Servings

Categories:
Ice,
Cream




Ingredients:





    60    Walnuts


     1    Egg White


     1 pn Salt


   200 ml Maple Syrup


   240 ml Double Cream






 Spread out the walnuts on a baking sheet and toast in the oven at 200 C/


     400    F / gas mark 6 for about 5 minutes until browned. Tip into a


 wire sieve and shake off all the loosened, papery skin. Cool and chop


 roughly.


 


 Heat the maple syrup to boiling point. Meanwhile, whisk the egg white with


 the salt until it forms soft peaks. Gradually pour in the very hot syrup,


 whisking constantly. Continue whisking until you have a thick, stiff


 meringue. Use an electric whisk if you have one. Leave to cool.


 


 Beat the cream until stiff, then fold into the maple meringue. Finally fold


 in the nuts. Spoon into a dish and freeze. Transfer to the fridge to soften


 for half an hour before serving.


 


 Recipe By     : Sophie Grigson, Style,The Sunday Times, September  29, 1996


 


 Posted to EAT-L Digest 01 Oct 96


 


 Date:    Wed, 2 Oct 1996 18:23:01 EDT


 


 From:    erika metzieder 


 


 NOTES : This is a spectacularly good light, frozen mousse. Maple syrup and


 walnuts go very well together, though you could substitute pecan nuts.