Párizsi Krém (Parisian Cream)

Name: Párizsi Krém (Parisian Cream)
Ingredients: vanilla pudding mix (not instant (2-3 boxes)); 1 box chocolate pudding mix (not instant [Optional]); raspberries (frozen); rum; cocoa (Optional); whipping cream (Optional); orange (Optional); Fruit Cocktail (canned); milk

M. Blakely

I have no idea when Mother cut this recipe out of a Hungarian language periodical except that it would have to have been no earlier than 1957 & would have been in the USA. This was one of the dishes submitted to a "Race for the Golden Spoon," a cooking contest for area restaurants sponsored by the Central Catering Co. in Hungary. I've tried to make the recipe translation as accurate as possible.

I'm not sure I understand the name of the dish. Today, a "Párizsi Krém" is considered to be a ganache, not a parfait-type pudding.

Ingredients

vanilla pudding mix (not instant (2-3 boxes))
1 box chocolate pudding mix (not instant [Optional])
raspberries (frozen)
rum
cocoa (Optional)
whipping cream (Optional)
orange (Optional)
Fruit Cocktail (canned)
milk

Instructions

Keep screen awake

1
Cook 1 box of vanilla pudding per package instructions. Fill tall flutes/parfait glasses 1//3 full with pudding.
2
Cook second box of vanilla pudding per package instructions. During cooking stir in a handful of raspberries & rum to taste.
3
Divide pudding into previous flutes/glasses so that, afterwards, each is 2/3 full.
4
OPTION 1: Cook chocolate pudding according to package directions. OPTION 2: Cook third box of vanilla pudding according to package directions; then stir in cocoa.
5
Divide chocolate-flavored pudding evenly into flutes/glasses. Chill.
6
Top puddings as desired with whipped cream, orange slices or a few pieces of fruit cocktail before serving.

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