Iced parfait

Yield: 6 servings

Measure Ingredient
⅓ cup water
1.00 cup sugar
3.00 \N egg yolks
1.00 tablespoon coconut extract
¾ cup heavy cream; chilled
½ cup milk
½ cup toasted coconut; plus
2.00 tablespoon toasted coconut; 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.

This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2194 broadcast 05-23-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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