PARFAITS
Reading edition
Angel Parfait
1 cup sugar ¼ cup water 3 egg whites 2 cups whipping cream 1 tbs. vanilla
Boil the sugar and water until the syrup will thread when dropped from a fork. Pour slowly over the egg whites, beaten stiff, and beat until fluffy. Let cool and add the cream, whipped, and the vanilla. Freeze.
Banana and Browned Almond Parfait
1 tbs. gelatine 2 tbs. cold water 6 ripe bananas ½ cup powdered sugar Few grains salt 2 tbs. lemon juice ¾ cup almonds 2 cups cream
Soak gelatine in water 5 minutes and dissolve over boiling water. Put bananas through potato ricer, add sugar, salt, lemon juice, and dissolved gelatine. Add almonds which have been browned in oven and crushed fine. Let mixture stand until it begins to congeal, then fold in stiffly-beaten cream. Freeze.
Caramel Parfait
1 cup sugar ½ cup water 2 cups cream, whipped 1 tbs. vanilla 6 egg yolks
Caramelize one-half cup sugar. Add the water slowly and stir until dissolved. Add the remaining one-half cup sugar and cook until mixture threads. Pour slowly over beaten egg yolks. Cook in the top of a double boiler until the mixture thickens. Cool. Then fold in the cream which has been beaten stiff. Add vanilla and pour into mold. Freeze.
Caramel Coffee Parfait
½ cup brown sugar 2 cups evaporated milk 2 cups heavy cream 4 egg yolks 2 tbs. powdered coffee ½ cup water ¾ cup granulated sugar 1 tsp. vanilla
Caramelize brown sugar. Scald coffee, evaporated milk, and water to boiling point and stir in caramelized sugar; when sugar is dissolved, strain and stir the mixture slowly into well-beaten yolks of eggs and granulated sugar. Cook in double boiler, stirring constantly until it thickens. Remove from fire and, when cold, add the vanilla and cream whipped stiff. Freeze.
Chocolate Parfait
¾ cup sugar ¾ cup water 3 egg whites 2 ozs. bitter chocolate, grated and melted 1 tsp. vanilla 1½ cups whipping cream
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Cook sugar and water until syrup spins a long thread. Gradually pour over stiffly-beaten egg whites, beating until COLD. Add vanilla and melted chocolate that has been cooled. Fold in whipped cream. Freeze.
Chocolate Parfait
6 tbs. grated bitter chocolate 4 eggs 1 cup thin cream or evaporated milk 1¼ cups sugar 2½ cups heavy cream 1 tsp. vanilla ½ tsp. cinnamon
Dissolve chocolate over boiling water and stir into it thin cream or evaporated milk and well-beaten eggs and sugar. Cook in double boiler until mixture thickens. Strain and, when cold, flavor with vanilla and cinnamon. Add cream, whipped stiff. Freeze.
Coffee Parfait
1 cup milk ¼ cup coffee 3 egg yolks ⅛ tsp. salt 1 cup sugar 3 cups cream
Heat milk and coffee together. Beat egg yolks and add sugar and salt. Pour milk and coffee slowly on this mixture and cook until slightly thickened. Cool, add cream, and freeze.
Coffee Parfait
⅔ cup sugar ½ cup coffee, double strength 2 egg whites 1 tsp. vanilla 1½ cups whipping cream
Boil sugar and coffee until the syrup spins a long thread. Cool. Add vanilla and fold in whipped cream. Freeze.
Fruit Parfait
1¾ cups sugar 4 egg yolks ½ cup grated pineapple ½ cup orange juice and pulp 1 tsp. extract ½ cup water 2½ cups cream ¼ cup lemon juice ½ cup maraschino cherries (cut fine)
Boil sugar and water 5 minutes. Stir into well-beaten eggs when mixture is cold, add fruit and juice. Whip cream stiff and fold in. Freeze.
Golden Parfait
1 cup sugar ½ cup water 2 cups cream, whipped 1 tbs. vanilla 6 egg yolks
Boil sugar and water slowly until it threads. Pour slowly over beaten egg yolks. Cook in the top of a double boiler until the mixture thickens. Cool. Then fold in the cream which has been beaten stiff. Add vanilla and pour into mold. Freeze.
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Hawaiian Delight Parfait
1 can sliced pineapple 4 eggs 5 tbs. sugar 1 pt. heavy cream
Out of 1 can Hawaiian pineapple prepare ½ cup finely-chopped fruit, leaving remaining slices to line a 2-qt. mold. Beat the egg yolks until very light, add sugar, and mix with ¾ cup pineapple syrup. Stir over fire until as thick as cream, then remove from heat and add chopped pineapple. When cold, whip the cream solid, fold two mixtures together, pour into mold, and freeze.
Lemon Parfait
1½ cups sugar 4 egg whites 1 tsp. lemon extract ½ cup water ½ cup lemon juice 2 cups cream
Boil sugar and water to a thick syrup. Whip eggs to a stiff froth, beat the syrup over the eggs slowly, add lemon juice and extract; cool, fold in cream whipped stiff. Freeze.
Maple Parfait
1¼ cups maple syrup 2½ cups heavy cream 4 eqgs 1 cup chopped pecans
Heat maple syrup and stir slowly into beaten eggs. Whip cream stiff and add. Partially freeze, then stir in thoroughly the pecans chopped very fine. Finish freezing.
Maple Nut Parfait
¾ cup maple syrup 4 egg yolks 1 cup whipping cream ½ cup chopped English walnut meats
Boil syrup 5 minutes. Beat egg yolks until light and lemon colored. Pour syrup gradually over the beaten egg yolks, beating constantly. Cook on LOW heat until thick. Cool. Fold in whipped cream and lastly the nuts. Freeze.
Peach Parfait
1 cup mashed fresh or canned peaches 1 cup sugar ⅓ cup water 2 egg whites Juice of 1 orange 1 pt. heavy cream, whipped Few drops bitter almond
Boil sugar (if canned peaches are used, reduce amount of sugar to ¾ cup) and water together until it threads, and pour gently into the egg whites which have been beaten stiff, whipping constantly. Combine the peaches and orange juice. Beat in the egg-white mixture. Stir briskly until cool and then fold in the whipped cream and almond, which should be used sparingly. Pour into mold and freeze.
Pineapple Parfait
1 can sliced pineapple 4 egg yolks 5 tbs. sugar 1 tsp. gelatine 1 tbs. cold water 1 pt. heavy cream
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Beat egg yolks light—add sugar and mix with ¾ cup pineapple juice. Stir over fire until thick as cream. Remove from fire and add gelatine which has been soaked for 5 minutes in cold water. Add pineapple and cool. Fold into cream and freeze.
Plain Parfait
⅔ cup sugar ½ cup water 2 eggs 1 tsp. vanilla 1½ cups whipping cream
Boil water and sugar until the syrup spins a thread. Beat egg yolks until light lemon colored. Gradually pour hot syrup over beaten egg yolks, beating constantly, then pour mixture gradually over stiffly-beaten egg whites, beating all the time. Cool. Add flavoring and fold in whipped cream. Freeze.
Maple Parfait
4 eggs 1 cup hot maple syrup 1 pt. cream
Beat eggs and pour maple syrup on them slowly. Cook until it thickens and add cream beaten until stiff. Freeze.