*  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.

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