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      Title: Basic Parfait
 Categories: Desserts, Ice cream
      Yield: 20 Servings
 
     15 oz Egg yolks
      8 oz Sugar
      1 qt Heavy cream, whipped
     10 oz Flavoring: fruit puree or
           Hazelnut paste etc.
     20    Hippen leaves
 
  Combine egg yolks an sugar over a water bath, and whip until
  thickened. Fold in whipped cream and flavoring. Fill molds,
  freeze, and dip in hot water to unmold if desired.
  
  Set on a plate, garnish edge with whipped cream rosettes, and
  decorate top with a hippen leaf.
  
  Note: Use any of a variety of molds to create a signature frozen
  parfait dessert.  The presence of whipped cream will prevent the
  parfait from freezing solid.
  
  Variation: Layered Parfaits  with different flavors in the molds.
  
  Recipe by: The New Professional Chef
  From: The Culinary Institute of America
 
  Hippen is the German name for tuile wafers. -JW

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