IV. PARFAITS
Maple Parfait (Six portions)
One cup maple syrup
Four egg yolks, well-beaten
One teaspoon vanilla
One-eighth level teaspoon salt
Two cups stiffly-beaten cream
Heat the maple syrup, and pour slowly over the egg yolks. Beat for one minute. Cook slowly for a short time over hot water, until the mixture coats a silver spoon. Be very careful not to over-cook this mixture or it will curdle. Beat until cool and add the salt and vanilla. Chill by keeping in a very cold place for ten minutes. Add the stiffly-beaten cream, and fill a moistened ice cream mold two-thirds full. Place a heavy piece of waxed paper over the top of the mold. Fix the lid firmly on top. Pack in equal parts of chopped ice and coarse salt, having six inches of this mixture surrounding the mold. Leave for several hours. Remove from the ice mixture and rinse off the mold with cold water. Wrap a warm cloth about the mold for one minute. Turn the parfait out onto a chilled platter.
Bettina’s Parfait (Eight portions)
One and one-half cups sugar
Two-thirds cup water
Three egg whites
One teaspoon vanilla
One-half cup chopped nut-meats
One-half cup candied cherries
Three cups stiffly-beaten whipped cream
Mix the sugar and water and boil without stirring until the mixture spins a thread when dropped from the spoon. Very slowly pour onto the stiffly-beaten egg whites. Beat steadily until the mixture is cold, add the vanilla, nut-meats and cherries and set in a cold place for fifteen minutes.
Add the stiffly-whipped cream. Fill an ice cream mold, moistened with cold water. Place a piece of waxed paper on top of the mixture and add the lid. Be sure to have at least one inch of the paper extending outside the lid. This will keep salty water from entering the mold.
Pack in equal parts of coarse salt and chopped ice. Have eight inches of the ice mixture surrounding the mold. Let stand for four hours. Unmold by wrapping a hot cloth around the mold for one minute. Serve on a cold platter.