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- May 12, 2010
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- Now Florida but always a Kentuckian
Cocoa parfait
One cup of sugar, one-half cup of boiling water, four tablespoons of cocoa, four egg yolks, two tablespoons of vanilla, two cups of cream, and one-fourth teaspoon of salt. Boil sugar and water together for ten minutes; pour syrup on to cocoa which has been beaten with egg yolks; cook over hot water until of the consistency of soft custard. Beat until cold; add the cream which has been beaten stiff, vanilla and salt. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt. Let stand four hours. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag. The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries.
From: "Old Time Recipes To Enjoy", "The Kentucky Explorer", August 2015.
One cup of sugar, one-half cup of boiling water, four tablespoons of cocoa, four egg yolks, two tablespoons of vanilla, two cups of cream, and one-fourth teaspoon of salt. Boil sugar and water together for ten minutes; pour syrup on to cocoa which has been beaten with egg yolks; cook over hot water until of the consistency of soft custard. Beat until cold; add the cream which has been beaten stiff, vanilla and salt. Turn into mold, cover, and pack in equal measures of finely crushed ice and rock salt. Let stand four hours. Remove from mold and garnish with cream, sweetened and flavored, and press through the pastry bag. The parfait may be served in champagne glasses and garnished with beaten cream and candied cherries.
From: "Old Time Recipes To Enjoy", "The Kentucky Explorer", August 2015.
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