Maple Parfait

1 teaspoon unflavored gelatin
1/3 cup maple syrup
1 tablespoons cold water
few grains salt
hot water
1/2 pint whipped cream
2 egg yolks

Soak gelatin in cold water atop a double boiler. Dissolve over hot water, then add egg yolks, beating until light. Slowly beat in the syrup, stirring and cooking over the hot water until the mixture is thickened. Let cool, add the salt and then fold in the whipping cream. Freeze in serving glasses or ice cube trays.

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