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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Maple syrup parfait-photo in gallery
Submitted by Molly 11 June 2009
Can be served straight from the freezer or allowed to soften in the fridge for about 20mins. When serving, top the bowls with a little more syrup and a piece of nut.
Ingredients
170ml maple syrup; 1 egg white; pinch salt;,284ml double cream lightly whipped;,60g chopped walnuts or pecans (you can omit these if you wish)
Method
Put the syrup in a pan and bring to the boil. Meanwhile, whisk the egg white and salt until it forms soft peaks. Slowly, pour the hot syrup into the egg white, whisking constantly. Continue whisking until you have a thick glossy mixture. Leave to cool. Fold in the cream and the chopped nuts, leaving a few pieces for decoration. Spoon into a container or into the small ramekins/dishes you are using to serve. Freeze for about 6 hours.Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
