Maple Parfait

1. 1

   Cook syrup over medium heat, stirring constantly, until syrup reaches thread stage (230u00b0). Remove from heat.

2. 2

   Beat egg whites (at room temperature) until stiff peaks form. Pour syrup over beaten egg whites, and continue beating until mixture is cool. Chill.

3. 3

   Beat whipping cream in a large bowl until soft peaks form. Fold chilled syrup mixture into whipped cream. Spoon mixture into an 8 - inch square pan; freeze overnight. Scoop into individual bowls, and top with toasted pecans, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.