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A Recipe for
Iced Parfait
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
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| Richard Braunstein |
This Recipe for Iced Parfait is one of thousands in the Recipes-to-go Dessert Cookbook.
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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This is a recipe for Iced Parfait from the recipe cookbook of Recipes-to-go (Dessert)
Eat, drink, and be merry, for tomorrow you may work. |
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1/3 c water
1 c sugar
3 egg yolks
1 TB coconut extract
3/4 c heavy cream, -- chilled
1/2 c milk
1/2 c toasted coconut, plus 2
TB -- for garnish
In a medium saucepan over medium heat, combine the sugar and water
and cook to the fine thread stage. In a medium mixing bowl, beat the
egg yolks. While the machine is running, pour the sugar mixture into
the egg yolks, mixing until the mixture is cool. Add the coconut
extract. In a small bowl, whip the chilled cream and milk together
until very firm. Fold the whipped cream into the egg mixture, then
slowly fold in the toasted coconut. Pour into a loaf pan and freeze
for 6 hours. Just before serving, dip the mold in warm water to
slightly loosen it from the sides of the mold. Set a platter on top
of the mold and invert. Garnish with more coconut and mint sprigs.
Yield: 6 dessert
Recipe By : ESSENCE OF EMERIL SHOW
Date: 09/26/96
Serves: 4
Iced Parfait Recipe brought to you by Recipes To-Go