Mocha Parfait with Martinique Rum

Le Parfait Mocha au Rhum de Martinique

Preparation info

  • For

    6

    People
    • Difficulty

      Medium

    • 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.)

Ingredients

Staple Items

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

Method

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