Difficulty: Difficult
Prep Time: 5 Mins
Cook Time:
10 Mins
Total Time:
15 Mins
An amazing treat, this dish. Totally transparent when I say that this took me a few tries to get it. I love making sauces, and have no issue doing so. The base for this was tricky for me, but I won in the end!!!
Parfait is somewhat misleading, as this is more of an ice cream of sorts. The key to making this is to NOT mix the yolk and gelatin over active heat. Pull the pot from the heat, and return it as needed, or you’ll scramble them every single time. Be patient, and I promise it’s worth it!
Well? Let’s do this!
Ingredients
Instructions
- In the top portion of a double boiler, or bowl if you don't have one, soak gelatin in cold water.
- Dissolve this over hot water.
- Once dissolved, pull from heat, ***rest it for 30 seconds to a minute***, then add the yolks, beating vigorously until they're light in color.
- Slowly beat a thin stream of maple syrup into the emulsified mixture, returning the pan to the heat as needed.
- Once the syrup is gone, gently cook the mixture over heat until it thickens. Not going to thicken a whole lot, but you'll see the change.
- Pull it from the heat and let the mixture cool.
- Add salt.
- Fold the whipped cream into the mixture.
- Freeze in a mold. You can try ice cube trays, but I struggled to remove them in the silicone trays.
- Portion and top as desired.