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Golden Parfait Recipe
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
|Heavy cream||2 Cup (32 tbs), whipped|
|Vanilla extract||1 Tablespoon|
Serving size: Complete recipe
Calories 2573 Calories from Fat 1776
% Daily Value*
Total Fat 202 g310%
Saturated Fat 119.1 g595.7%
Trans Fat 0 g
Cholesterol 1768.2 mg
Sodium 232.5 mg9.7%
Total Carbohydrates 168 g56.2%
Dietary Fiber 0 g
Sugars 152.8 g
Protein 26 g52.5%
Vitamin A 167.1% Vitamin C 4.8%
Calcium 43.3% Iron 14.8%
*Based on a 2000 Calorie diet
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.