Cocoa Parfait
- 1 cup sugar
½ cup boiling water
4 tablespoons Lowney’s Cocoa
4 egg yolks
2 teaspoons vanilla
2 cups cream
¼ teaspoon salt
Boil sugar and water together ten minutes; pour sirup on to cocoa which has been beaten with the egg yolks; cook over hot water until of the consistency of soft custard. Beat until cold; add the cream which has been beaten until 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. See colored illustration, [Plate XI], p. 263.
Golden Parfait
- 1 cup sugar
½ cup water
6 egg yolks
1 pint cream
Cook sugar and water five minutes. Pour slowly on to the beaten egg yolks, add whip from cream, turn into mold and pack in ice and salt, and let stand four hours.
Café Parfait
Add one fourth cup black coffee to [Golden Parfait] and freeze as Golden Parfait.