Coffee parfait is a creamy and delicate dessert, perfect for elegantly concluding a dinner. 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 saucepan, place it over the heat and cook the syrup over moderate heat, stirring often until it forms large bubbles on the surface; then remove it from the heat and let it cool slightly
Shell the eggs separating the egg whites from the yolks; put the yolks in a bowl and slowly pour in the warm sugar syrup while whisking with an electric whisk until you obtain a soft and fluffy cream
At this point add the coffee extract (or the espresso) mixing gently with a wooden spoon
Whip the cream (which should be very cold) well and gradually add it to the yolk and coffee cream, perfectly blending it
Transfer the prepared mixture into a pudding mold with fluted sides and place it in the freezer for at least 6 hours
After this time, take the mold out of the freezer and invert it onto a serving plate
To facilitate this operation, you can first wrap the mold in a cloth soaked in hot water and well wrung out: the violent 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
Italy
| Energy (kcal) | 332 |
| Carbohydrates (g) | 43.6 |
| of which Sugars (g) | 43.6 |
| Fat (g) | 18 |
| of which Saturates (g) | 11.4 |
| Protein (g) | 1.5 |
| Sale (g) | 0.02 |
