Coffee Parfait

Ground coffee in a pot or possibly a mug form. Boil water in a saucepan. Blanch (over-brew) the coffee. Steep for 10 minutes. Pour through a tightly woven dishcloth or possibly the coffee filter into another vessel. Cool.

In the meantime, beat egg yolks and sugar in a baking bowl until creamy. Add the cold coffee by the spoonful. Whip the cream until stiff. Fold in loosely. Fill into an ice cream mold (or give another ). Place in the freezer. Freeze for 120 minutes. Take out and rinse under warm water. Turn the parfait out onto a plate. Cut into slices. Serve immediately.

Menu 5/78

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