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Parfait
Ice-Cream |
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10 Egg Yolks
2oz./56g. Liqueur
16 fl. oz./480 ml. Double Cream
2 fl. oz./60 ml. Water
5 1/2 oz./165g. Suga
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Cook sugar and water to a temperature of 118 degrees C.
Whisk yolks in a hand bowl.
Pour the sugar syrup onto the yolks and continue whisking until thick and cold.
Add liqueur. Whisk cream to soft peak stage and fold into the egg mix.
Pour into chilled container and freeze.
Freeze for approximately 24 hours.
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Preparation Time: 1 hour |
Serves: Many |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Leo McDevitt-Sanford (BSc)
United Kingdom |
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| This recipe has been viewed 5030 times. |
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