;'POPULAR ICE CREAM DESSERTS Parfaits are made by alternating layers of ice cream and fruits or syrup in tall, narrow glasses. They are named usually after the syrup or topping. For example, a chocolate parfait has three scoops of vanilla or chocolate ice cream alternating with the layers of chocolate syrup, topped with whipped cream and shaved chocolate.
Sundoes or coupes consist of one or two scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, topping, and garnishes. They are quick to prepare, unlimited in variety, and as simple or as elegant as you wish served in or dairy soda fountain glass or in a silver cup or crystal champagne glass.
Coupes are often elegant, attractively decorate desserts. Many types have been handed down from the classic cuisine of a year ago. The following are classic coupes and similar desserts that still may be made today, but often with different names(the classical names are given as a point of interest, but with the exception of peach Melba, pear Belle Helene, and coupe au maroons, they are not often used today.
Coupe Arlesienne:
At the bottom of the cup, place a spoonful of diced candied fruits that have been soaked in kirsch. Add a scoop of vanilla ice cream, top with a poached pear half, and coat with apricot sauce.
Coupe black forest:
Place a scoop of chocolate ice cream in a cup and add sweet, dark cherries flavored with a little cherry brandy. Decorate with rosettes whipped cream and shaved chocolate.
Coupe Edna May: Top vanilla ice cream with sweet cherries. Decorate with whipped cream mixed with enough raspberry puree on its pink color.
Coupe Gressac:
Top vanilla ice cream with three small almond macrons moistened with kirsch top with a small poached peach half, cut side up and fill the center of peach with red currant jelly. Decorate with a border of whipped cream.
Coupe Jacques: Place a scoop of each of lemon sherbet and strawberry ice cream in a cup. Top with a mixture of the decade, fresh fruit flavored with kirsch.
Coupe Aux Maroons: Top vanilla ice cream with candied chestnuts and whipped cream.
Coupe Orientale:
Place diced pineapple in the bottom of the cup and add pineapple sherbet. Top with apricot sauce and toasted almonds.
Peach Melba:
Top vanilla ice cream with a poached peach half-covered with Melba sauce and topped with silver almonds.
Pear Belle Helene:
Top vanilla ice cream with a poached pear half-covered with chocolate sauce and garnished with toasted, sliced almonds.
The chef was her own miracle. She saw a brilliance in food, a potential to help and heal others, a way to show them how the sublime was simply a mixture of the ordinary. It was her genius at play, seeing what the rest of us didn't. I guess that's why we called it her culinary magic and joked that her spoon was a wand carved from the spirit tree. Either way, she made us all so happy, food does that, right? It feeds the soul, brings smiles and bonds, makes everything so much better
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