Cafe Parfait
- 1 cup milk
- 1/4 cup Mocha Coffee
- Yolks 3 eggs
- 1/8 teaspoon salt
- 1 cup sugar
- 3 cups thin cream
Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand 30 minutes; cool, strain through double cheese cloth, add remaining cream, and freeze. Line a mold, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.
Submitted by Aug 19, 2009
15 min
30 min
45 min