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Cognac Parfait
Preamble
"Specially designed and cooked by Jacques Reymond to celebrate the visit to Melbourne of M. and Mme. Pierre Cordier."
Ingredients200 grams Castor Sugar 75 grams Water Yolks of eight Eggs 1 dl Cognac 750 mls Whipped Cream 50 grams Orange Zest |
MethodBoil the sugar and water together to a temperature of 121 degrees. Pour this mixture over the egg yolks and allow to cool. Add the cognac, the orange zest and fold through the whipped cream. Place in mould and freeze. |
Remarks
This is used by Jacques Reymond for his Cognac and Coffee Parfait Glacee Madame Cordier
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