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Egg white parfait
- Serves
6
- Difficulty
Easy
By Janni Kyritsis and Roberta Muir
Published 2006
I recently developed this very simple and basic ice-cream for home cooking to use up some egg whites I had left over after making mayonnaise. You can, of course, use the same number of whole eggs for a richer result, but I was amused by the light texture of this parfait, which reminded me of commercial ice-cream.
Ingredients
3 ¾ cup ⅓ cup
Method
In an electric mixer, beat egg whites until mixture forms soft peaks, then slowly sprinkle in 1 tablespoon of the sugar, beating all the time. Continue beating until the mixture forms stiff peaks.
At the same time, combine remaining sugar with the water in a small saucepan. Bring to the boil and simmer until a drop of the syrup forms a soft ball when dropped into cold water. As soon as