Golden Parfait Recipe
Ingredients
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Egg yolks | 6 | |
| 1/2 teasp. plain unflavored gelatin | ||
| 1 tablesp. cold water | ||
| Heavy cream | 2 Cup (16 tbs), Whipped | |
| 1 tablesp. vanilla extract | ||
Directions
Boil the sugar and water to 238°F or until a little of the mixture forms a soft ball when dropped in cold water.
Pour slowly over the beaten egg yolks, while stirring constantly.
Then cook in the top of a double boiler until thick, stirring constantly (about 8 min.).
Add the gelatin which has been soaked in the cold water for 5 min., and stir until dissolved.
Cool, and then fold in the whipped cream.
Add the vanilla, turn into the freezing tray of an automatic refrigerator, and freeze with the cold control at the coldest setting, until firm.
Pour slowly over the beaten egg yolks, while stirring constantly.
Then cook in the top of a double boiler until thick, stirring constantly (about 8 min.).
Add the gelatin which has been soaked in the cold water for 5 min., and stir until dissolved.
Cool, and then fold in the whipped cream.
Add the vanilla, turn into the freezing tray of an automatic refrigerator, and freeze with the cold control at the coldest setting, until firm.
Chef
