Refrigerator Fruit Parfait Recipe
Ingredients
| Angel food cake, cut in 1/2-inch thick slices | ||
| 2 tablespoons sherry wine | ||
| Maraschino cherries | 2 Tablespoon, chopped | |
| Slivered almonds | 2 Tablespoon | |
| Gelatin | 1 Tablespoon | |
| Water | 3 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Egg white | 1 | |
| Few drops almond extract | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| Pineapple | 1 Cup (16 tbs), shredded | |
Directions
Line 2 refrigerator pans (4 x 8 1/2 inches each) with half-inch slices of angel food cake.
Sprinkle with sherry wine, cherries and nuts.
Soften gelatin in the 3 tablespoons water and dissolve over hot water.
Cook sugar and water to soft ball stage (234° F.).
Add salt to egg white and beat until fluffy, then slowly add the sugar syrup beating constantly.
Beat in dissolved gelatin.
Fold in flavoring, the stiffly beaten cream and pineapple.
Spread mixture over cake and set into refrigerator to become firm.
Sprinkle with sherry wine, cherries and nuts.
Soften gelatin in the 3 tablespoons water and dissolve over hot water.
Cook sugar and water to soft ball stage (234° F.).
Add salt to egg white and beat until fluffy, then slowly add the sugar syrup beating constantly.
Beat in dissolved gelatin.
Fold in flavoring, the stiffly beaten cream and pineapple.
Spread mixture over cake and set into refrigerator to become firm.
Chef
