Parfait au Cafe (Parisian)

Ingredients

• 6oz. of caster sugar
• the yolks of six eggs
• 1 pint of sweet cream
• 4oz. of freshly-roasted Coffee-beans
• 1 pint of sweet cream

Method

1. 1

   Put 6 ounces of caster sugar in a saucepan with the yolks of six eggs and 1 pint of sweet cream, and mix well together for two minutes.

2. 2

   Set the saucepan on the hot stove, stir gently and continually from the bottom, using a spatula, until about to boil.

3. 3

   Remove from the fire, add 4 ounces of freshly-roasted Coffee-beans, and stir again for one minute longer.

4. 4

   Cover and infuse for one hour.

5. 5

   Beat up 1 pint of sweet cream, and let it rest until needed.

6. 6

   Strain the infused preparation through a fine sieve into the freezer, and freeze for fully an hour.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 449. The excerpt below is the record exactly as published.

Parfait au Cafe (Parisian). — Put 6oz. of caster sugar in a saucepan with the yolks of six eggs and 1 pint of sweet cream, and mix well together for two minutes. Set the saucepan on the hot stove, stir gently and continually from the bottom, using a spatula, until about to boil. As this is difficult to determine on account of the 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, place it on the table, add 4oz. of freshly-roasted Coffee-beans

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