Excellent with Coffee and Parfait with Coffee

Excellent with Coffee.—Boil three pints of cream, mix in three-quarters of a pound of good freshly roasted coffee, not having it too dark; leave infuse for half an hour, being careful to keep the saucepan covered. Place sixteen egg-yolks in a tinned basin, add half a pound of sugar, stir together and cook on a slow fire, beating continuously until such a consistency is obtained that it will cover the spatula; remove the basin from the fire, leave till cold, then strain through a fine sieve; freeze in a spherical freezer and when the composition begins to congeal add half a gill of thirty-two degree vanilla syrup (No. 3165); when almost hard put in another gill of the same syrup and as much whipped and slightly sweetened cream as there is preparation. Fill some boxes, the same as illustrated in Fig. 631, and lay them on top of socles made of colored water (No. 3434). Place a spun sugar ornament on the summit.

Parfait with Coffee.—Infuse for half an hour six ounces of freshly roasted coffee and the fourth part of a vanilla bean in one pint of boiling cream; into a basin lay eight egg-yolks and a quarter of a pound of sugar, diluting with the infusion; set the basin on a slow fire, stir steadily until the mixture covers the spatula and leave till cold; pass it through a fine sieve. Clean the basin, return the preparation to it and whip on ice until quite light, adding as much whipped cream. Fill a bomb-shaped mold (Fig. 630) with this, lay a paper over, then the cover and imbed in salted ice; freeze for one hour for one quart, two quarts requiring an hour and a half; the larger the mold the longer it will take.