Title: Iced Parfait
Categories: New imports, Desserts
Yield: 4 servings
1/3 c water
1 c sugar
3 egg yolks
1 TB coconut extract
3/4 c heavy cream, -- chilled
1/2 c milk
1/2 c toasted coconut, plus 2
TB -- 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.
