15 oz Egg yolks
8 oz Sugar
1 qt Heavy cream, whipped
10 oz Flavoring: fruit puree or
Hazelnut paste etc.
20 Hippen leaves
Combine egg yolks an sugar over a water bath, and whip until
thickened. Fold in whipped cream and flavoring. Fill molds,
freeze, and dip in hot water to unmold if desired.
Set on a plate, garnish edge with whipped cream rosettes, and
decorate top with a hippen leaf.
Note: Use any of a variety of molds to create a signature frozen
parfait dessert. The presence of whipped cream will prevent the
parfait from freezing solid.
Variation: Layered Parfaits with different flavors in the molds.
Recipe by: The New Professional Chef
From: The Culinary Institute of America
