Coffee parfait is a creamy and delicate dessert, perfect for ending a dinner in a refined way. It is made with sugar, water, egg yolks, coffee extract or espresso, and double cream. It can be garnished with coffee for an even more intense touch.
Put the sugar and water in a small saucepan, place it on the heat, and cook the syrup over moderate heat, stirring often until large bubbles form on the surface; then remove it from the heat and let it cool slightly.
Shell the eggs, separating the whites from the yolks; put the yolks in a bowl and slowly pour in the warm sugar syrup, whisking with an electric mixer until you obtain a soft and frothy cream.
At this point, add the coffee extract (or espresso), stirring gently with a wooden spoon.
Whip the cream well (it should be very cold) and add it in small amounts to the yolk and coffee cream, mixing it perfectly.
Transfer the prepared mixture into a fluted pudding mold and place it in the freezer for at least 6 hours.
After this time, remove the mold from the freezer and invert it onto a dessert plate.
To facilitate this operation, you can first wrap the mold in a cloth soaked in hot water and well wrung out: the sudden temperature change between the frozen walls and the hot cloth will help detach the semifreddo from the container.
If the part in contact with the mold walls melts a little due to the heat, put the semifreddo back in the freezer for 20-30 minutes.
Then serve it immediately, perhaps garnished with coffee beans.
Italia
| Energy (kcal) | 338.38 |
| Carbohydrates (g) | 42.4 |
| of which Sugars (g) | 42.4 |
| Fat (g) | 18 |
| of which Saturates (g) | 8.96 |
| Protein (g) | 4.38 |
| Sale (g) | 0.02 |
