Parfait an Cafe a la Parisienne

Ingredients

• six ounces of powdered sugar
• six egg yolks
• a pint of sweet cream
• four ounces of freshly roasted Mocha coffee in beans

Method

1. 1

   Mix sugar, egg yolks, and cream in a saucepan, heat until thick, then add coffee and infuse for one hour.

2. 2

   Freeze in an ice-cream freezer, mixing in whipped cream gradually until fully incorporated.

3. 3

   Serve in a mold.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 315. The excerpt below is the record exactly as published.

Parfait an Cafe a la Parisienne. — Place six«ounces of powdered sugar in a saucepan with six egg yolks and a pint of sweet cream, and mix well together for two minutes ; set the saucepan on the hot stove, then stir gently and continually from the bottom, using a spatula, until nearly coming to a boil ; as this is difficult to determine on account of the D ESSEX rs. 371 briskness of the fire, the best way to tell when it is sufficiently done is to lift up the spatula and see whether the cream adheres thickly to it, if so, remove the saucepan from the fire and lay it on the table, add immedi- ately to it four ounces of freshly roasted Mocha coffee in beans

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