Mocha Parfait with Martinique Rum

Le Parfait Mocha au Rhum de Martinique

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is the classic French version of a frozen dessert with a base of egg yolks beaten with coffee, cream and vanilla sugar, flavored with the superb dark French rum and served in narrow, tall glasses. (See menu with wines.)


Staple Items

  • Egg yolks (8 large)
  • Milk (2 cups)
  • Coffee, coarsely ground


It is best to make this in a rotary ice-cream freezer–either the old-fashioned kind with ice and salt in a wooden bucket, or the modern small electric machines which fit inside the refrigerator freezer. You can, at a pinch, freeze it in ice trays–scraping and stirring it around frequently as it hardens–but there is always the danger of a rough, crystalline texture. Begin by beating the