Tuesday, September 24, 2013

Parfait Mocha

(by Heather Hernandez, Technical Services Librarian)

The next recipe in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America is a frosty cold dessert that can be made well in advance, and sounds like the perfect end to a outdoor meal on a warm afternoon, or while reclining on deck:

Parfait Mocha

Into a cup, spoon 3 tablespoons instant coffee and 3 tablespoons dark brown sugar. Add 2 teaspoons boiling water and mix thoroughly. In the large bowl of an electric mixer, put 2 quarts French vanilla ice cream, 1/2 cup rum or brandy and the coffee-sugar mixture. Blend well but do not let the ice cream melt. Spoon the ice cream into parfait glasses and place in the freezer until ice cream is firm. Parfaits are better if ice cream is allowed to mellow for 24 hours before serving. Just before serving, garnish with whipped cream and candied mocha beans or chocolate curls. Makes 8 to 10 parfaits.

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