Chocolate Parfait

Ingredients

• a pint and a half of strong chocolate
• two ounces of the best chocolate
• the yolks of ten eggs
• half an ounce of dissolved gelatine
• a pint of well-whipped cream
• a wine-glass of very cold syrup

Method

1. 1

   Make chocolate with milk, sweeten, and cool.

2. 2

   Mix yolks with chocolate over low heat until thick.

3. 3

   Add gelatine, strain, and whip.

4. 4

   Freeze in a mould, adding syrup and whipped cream as it nears freezing.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 213. The excerpt below is the record exactly as published.

a pint and a half of strong chocolate, using boiling milk, and two ounces of the Pavfait of chocolate. , , , -, , , -, , , , best chocolate ; sweeten it to taste, and let it get cool. Now take an enamelled-pan and break into it the yolks of ten eggs, strain the made chocolate, and add it to the eggs, stirring continually over a low fire, or in the bain-marie until the custard thickens satisfac- torily. Mix half an ounce of dissolved gelatine into the custard, strain, and whip it well while w^arm and let it get cold. Set a mould in the ice-pail, and when the custard has cooled nicely, pour it into the mould, freeze in the usual way, using the spatula frequently, when the cus- tard seems nearly frozen, add a wine-glass of very cold syrup flavoured with vanilla, continue the working, and then pour in a> pint of well-whipped cream.

Cook this with the app: pantry check, scaling, and the assistant.