Maple And Walnut Parfait~

* Exported from MasterCook *

Maple And Walnut Parfait~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
60 Walnuts
1 Egg White
1 Pinch Salt
200 Milliliters Maple Syrup
240 Milliliters Double Cream

Spread out the walnuts on a baking sheet and toast in the oven at 200 C/ 400 F
/
gas mark 6 for about 5 minutes until browned. Tip into a wire sieve and shake
off all the loosened, papery skin. Cool and chop roughly.

Heat the maple syrup to boiling point. Meanwhile, whisk the egg white with the
salt until it forms soft peaks. Gradually pour in the very hot syrup, whisking
constantly. Continue whisking until you have a thick, stiff meringue. Use an
electric whisk if you have one. Leave to cool.

Beat the cream until stiff, then fold into the maple meringue. Finally fold in
the nuts. Spoon into a dish and freeze. Transfer to the fridge to soften for
half an hour before serving.

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NOTES : This is a spectacularly good light, frozen mousse. Maple syrup and
walnuts go very well together, though you could substitute pecan nuts.