Now this is a great logo, it jumped right off the page at me, yes vintage. I’m thinking to myself “what a great name!” So the research began, it’s a new restaurant in Chelsea, New York and it’s the name of a liquor-soaked cake popular in the southern part of the U.S. Who knew? I think I would like this better if this was the name of a fun drink, you know like the Cosmo, might have to work on putting something together. It could be served in an old-fashioned sidecar champagne flute don’t you think?
How do you make a Tipsy Parson? Here’s one version from Cooks.com.
1 c. blackberries, raspberries, or strawberries, thawed if frozen
6 tbsp. sugar
1/2 stale sponge cake, cut into 1 inch cubes (4 to 5 c. cake cubes)
3 tbsp. sweet sherry
1 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 eggs, slightly beaten
1 tsp. vanilla extract
1/2 c. whipping cream, whipped
Additional whipped cream for garnish
If you have a decorative cut-glass or crystal bowl, it is the ideal container for this dessert. If not, assemble dessert in individual sherbet glasses. Pick over fruit; wash well, cutting away stems and defects. Drain well. Combine fruit and 2 tablespoons sugar in bowl; set aside. Toss cake cubes and sherry in separate bowl; set aside. Combine 4 tablespoons sugar, cornstarch, and salt in heavy saucepan; stir to combine. Add milk; stir until well blended. Cook over moderate heat, stirring constantly, until mixture boils. Add small amount of hot mixture to beaten eggs; beat well. Slowly add egg mixture to saucepan, stirring constantly. Reduce heat to low; cook, stirring constantly, until mixture begins to bubble. Stir in vanilla; cool 15 minutes. Fold in whipped cream.
Layer cake squares, fruit, and custard in serving bowl or individual dishes. Refrigerate at least 4 hours before serving. Decorate with whipped cream and toasted almonds. Makes 6 servings.
NOTE: Any fruit can be substituted for berries. Drain canned fruit; sweeten fresh fruits to taste.
If, when, you make your Tipsy Parson, let me know how it comes out n the comment section. :}
***The photos on this post were taken inside the restaurant by Event Planner, Michelle Rago. Thanks, Micelle for posting them on Facebook which is where I got the idea for this post.
Here’s a review on Tipsy Parson from Restaurantgirl.com Love that site too.