Maple Syrup Parfait
From: Marielle, Quebec, Quebec, Canada
Comments: A light, sweet treat !
*To get 8 servings, use egg whites instead of egg yolks, beating egg whites until stiff yet not dry, before pouring in maple syrup, whipping.
Servings: 6 or 8*
  • 2/3 cup [160 mL] maple syrup
  • 2 egg yolks*, well beaten
  • 1 1/4 cups [310 mL] whipping cream
  • 1/4 to 1/3 cup [60 to 80 mL] chopped nuts
  • Into a large casserole, bring maple syrup to a hard boil.
  • Leave to boil for 5 minutes.
  • Slowly pour hot syrup into beaten egg yolks beating until light, for approximately 5 minutes.
  • Leave to cool completely.
  • Into a clean bowl, whip cream until stiff peaks form.
  • Fold whipped cream and chopped nuts into egg yolks mixture.
  • Pour mixture into an ice cube metal tray [separations removed].
  • Freeze, without stirring until firm, for 3 to 4 hours.