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JULY & AUGUST 2000
RECIPES

Darrell's Café Arabe (Arabian Coffee)

Coconut-Rum Shake

White Chocolate-Lemon Ice Cream

Seven-Layer Icebox Cake

Soda Fountain Chocolate Parfait



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Soda Fountain Chocolate Parfait

Tips: This ultra-rich parfait tastes even better than it looks, which is really saying something. It's made with chocolate sorbet, and good chocolate sorbets are made by Sharon's (and other companies, too, no doubt). You'll need two parfait glasses, each of eleven-ounce capacity. Mine are the classic, short-stemmed, "tulip" shape, narrow at the bottom and wide on top, and I got them at Crate & Barrel. You'll need a hand-held electric mixer and a microwave (to soften the sorbet quickly - it can be softened by leaving it in the refrigerator for a while, but I haven't tried this so I can't give you a time estimate).

Yield: 2 servings

  • Good-quality chocolate syrup
  • 1 cup heavy cream
  • 3 Tbsp. confectioners' sugar
  • 1 cup (half of one pint) good-quality chocolate sorbet

Optional Garnish

  • Mint leaf
  • Grated semisweet chocolate
  • Chocolate sprinkles

Chill a medium bowl and beater(s) for at least 20 minutes. (I use a hand-held electric mixer for this)

Place a small amount of chocolate syrup (about one to two tablespoons - it's not necessary to measure it) into the bottom of each parfait glass. In chilled bowl with chilled beater(s), beat cream at high speed just until traces of beater marks show in it. Add sugar; beat in on low speed. Increase speed to high and beat to just under stiff peak stage.

Now, soften the sorbet. Remove container lid and plastic liner (if any). Microwave at medium (50%) power for 10 to 20 seconds if you're beginning with a full pint (your timing may vary; you want the sorbet softened but not melted). Working quickly, place about 1 cup of the softened sorbet into a clean medium bowl (I never measure the sorbet; I just cut vertically down through the pint with a large spoon and use about half). Combine softened sorbet with about one-quarter of the whipped cream. By hand, beat rapidly to mix well, breaking up any sorbet chunks as you go along (a few small chunks are OK, but the mixture should be mostly smooth). Divide evenly among parfait glasses.

Still working quickly, put another tablespoon or two of chocolate syrup on top of the sorbet mixture in each glass. Re-beat the cream at high speed just to stiff peaks, then top each parfait with an equal amount of the whipped cream.

Garnish, if desired. Serve immediately, preferably with long-handled spoons.


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