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Ginger Cream Parfaits |
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Serves: 4 Print this Recipe1 egg white at room temperature 2 eggs yolk 1/4 cup sugar 3/4 cup whipped cream 3/4 ginger ground 3/4 teaspoon vanilla extract 2 peaches large ripe, peeled* and sliced 1 1/2 teaspoons sugar 1 2-ounce package almonds blanched slivered, toasted (1/2 cup) In a small mixer bowl at high speed, beat egg white until stiff peaks form; set aside. In a large mixer bowl at high speed, beat egg yolks until blended. Gradually add 1/4 cup sugar and beat for 3 minutes or until thick and pale yellow. Fold in beaten egg white until no streaks remain; set aside. In a small mixer bowl at medium speed, beat whipping cream, ginger and vanilla until soft peaks form. Fold into egg mixture until blended. Transfer to a shallow 1-quart pan and freeze for 2 hours or until firm but not hard. Place peaches in a medium bowl. Stir in 1 1/2 teaspoons sugar or to taste. Let stand to dissolve sugar and improve flavor. To assemble, drain peaches. In individual parfait glasses, layer peach slices and ice cream; repeat. Top with nuts. * To peel peaches, drop peaches into boiling water for 1 minute. Remove peaches and slip off skins. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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