Peppermint Stick Parfait

by Elizabeth Skipper | January 21st, 2015 | Chef Recipe, Recipes

ref=”×4001.jpg”>candy caneParfaits are a delicious frozen dessert. The term is often used now to describe layered concoctions served in a tall, narrow short-stemmed glass. Classically, though, parfaits (the word means “perfect”) are desserts made of a flavored mousse-based ice cream combined with an equal amount of whipped cream.  Here’s an easy parfait you can flavor with leftover candy canes.

Because of the air introduced by the whipped cream, parfaits can be frozen without stirring; so you don’t need an ice cream maker. Be sure to use a metal pan, which will aid in setting the parfait and remember to leave some room in the pan for expansion as the parfait freezes. Cover it tightly to avoid ice crystals and freeze for several hours. Put the pan in the refrigerator for about half an hour before serving, to allow it to soften slightly for ease of serving and best taste. 



Peppermint Stick Parfait


  1. ½ cup sugar
  2. ½ cup water
  3. A drop or two of lemon juice
  4. A pinch of salt
  5. 2 egg whites
  6. 1 2/3 cups heavy cream, well chilled
  7. ½ cup finely chopped candy canes (2 ounces)
  8. Chocolate for garnish, optional
  1. Put a large metal bowl and beaters for the cream in the fridge or freezer to chill
  2. Put the sugar, water, and lemon juice in a heavy saucepan
  3. Stir over low heat until the sugar dissolves completely
  4. If there are any sugar crystals visible around the edges of the pan, dip a pastry brush in hot water and wash them down
  5. Any sugar not dissolved will cause the syrup to crystallize when it boils
  6. When the syrup is completely clear, stop stirring
  7. Place a warmed candy thermometer in the pan and bring the syrup to a boil
  8. Adjust the heat so the syrup bubbles steadily and gently
  9. When the syrup reaches 230°F (what’s known as the “thread” stage), remove the pan from the heat and dip it quickly into a bowl of ice water to keep it from cooking further
  10. In a medium bowl, beat the egg whites together with the salt until they’re stiff, but not dry
  11. Beating constantly, pour the hot syrup into the whites (If you have a stand mixer, this would be a good time to use it)
  12. Chill the mixture
  13. When the mixture has chilled, whip the cream until stiff
  14. Fold into the chilled egg white mousse along with the chopped candy canes
  15. Freeze until firm
  16. If desired, before freezing dust with ¼ cup grated chocolate
Think Tasty

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