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     Title: Basic Parfait
Categories: Desserts, Ice cream
     Yield: 20 Servings

    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

 Hippen is the German name for tuile wafers. -JW

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