CookEat Recipe
Coffee Parfait
A softly frozen coffee and vanilla cream dessert topped with whipped cream and candied cherries.
Method
Steps
Step 1
Measure one pint of prepared vanilla custard ice cream and keep it in the ice-cream freezer until needed.
Step 2
Put one ounce of ground coffee in a small coffee pot, pour one gill of boiling water over it and let it infuse for twenty minutes.
Step 3
Strain all the coffee through a fine cheesecloth into the vanilla ice cream, discarding the grounds. Add half a pint of plain unsweetened whipped cream, measured after whipping, and mix well with a spatula.
Step 4
Keep the mixture in the ice-cream freezer for about fifteen minutes as a guide, continuing as needed until it is frozen and cohesive enough to spoon into the glasses. The time alone does not establish the required consistency.
Step 5
Divide all the mixture among six café parfait or sherbet glasses large enough for the dessert and its toppings. Decorate each with a little additional plain unsweetened whipped cream.
Step 6
For each glass, cut four whole pitted candied cherries in half and arrange the eight pieces on top. Use all twenty-four cherries across the six glasses and serve promptly.
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