(
Sufficient to Serve Six
)
- 1 c. sugar
- 1/2 c. boiling water
- 3 eggs
- 1 pt. thin cream
- 1 c. heavy cream
- 1 c. macaroon crumbs
- 1 tsp. vanilla
Cook the sugar and water until it threads. Beat the eggs and add the sirup to the beaten eggs. Then add the thin cream, return to the fire, and cook until the mixture thickens. Set aside to cool. Beat the heavy cream until it is stiff, and fold this into the custard. Make macaroon crumbs by drying macaroons and beating them until they are quite fine. Add 1 cupful of these crumbs and the vanilla to the parfait mixture, place in a mold and freeze. When frozen, remove from the mold, pack in paper cases, cover with a layer of macaroon crumbs, and serve.
MOLDING FROZEN DESSERTS
108. After desserts have been frozen in the various ways that have been explained, they are often molded and then allowed to stand in ice and salt until they are well set. In this way, many attractive desserts can be made and numerous color schemes carried out. Some of the molds that are used for this purpose are shown in Fig. 20. The one in the center is known as a melon mold, and it is the one used in the preparation of the caramel mousse shown in Fig. 19. It may also be used for the molding of desserts that are already frozen. The mold to the left is known as a brick mold, and is much used for Neapolitan ice cream, while the small one to the right is an individual mold used for individual serving. Both the top and the bottom of the brick mold are in the form of covers that are removable. Directions for the molding of several desserts of this kind are here given and other frozen mixtures may be molded in a similar way.
