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Cognac And Coffee Parfait Glacee Madame Cordier
Preamble
"Specially desined and cooked by Jacques Reymond to celebrate the visit to Melbourne of M. and Mme. Pierre Cordier."
IngredientsHalf a small Genoese Sponge Cake cut into two thin rounds 200 grams crushed Nougatine 5 cl Cognac 1/2 litre Nougat Ice Cream 1 litre Cognac Parfait Mixture (see recipe number 1013) 1 litre Coffee Parfait Mixture |
MethodLine a round ring mould with one round of the Genoese and sprinkle with the Cognac and a little sugar syrup. Place over the crushed Nougatine and then the Nougat ice cream and then the two different parfaits. Top with the second round of Genoese sprinkled with a little more Cognac and sugar syrup. Freeze the Parfait for at least 5 hours. Unmould and pipe chantilly cream around the edges and sprinkle with crushed Nougatine. Serve in wedges on chilled plates. |
Remarks
No recipe attached for the coffee parfait mixture. Mentioned in Australian Gourmet sometime in !986/87, page 27. See full quote on the Marriage of Lambs and Martell, recipe 1010.
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