Coffee Parfait
2 T. cornstarch
2/3 C. sugar
1/8 t. salt
2 T. milk
2 egg yolks
1 C. strong coffee
1 1/2 C. heavy cream
Combine cornstarch, sugar and salt, stir in milk. Beat and add egg yolks and coffee. Stir and cook over low heat or in double boiler until mixture thickens. Chill. Then whip until stiff. Fold in cream. Freeze. Serve in parfait glasses, topped with whipped cream.
Makes 1 1/2 quarts.
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