Coffee Parfait

Preparation

1. STEP 1 OF 9

   Place the sugar and water in a small saucepan, put 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.

2. STEP 2 OF 9

   Shell the eggs, separating the whites from the yolks; place 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.

3. STEP 3 OF 9

   At this point, add the coffee extract (or espresso), stirring gently with a wooden spoon.

4. STEP 4 OF 9

   Whip the cream well (it should be very cold) and add it in small amounts to the yolk and coffee cream, mixing it perfectly.

5. STEP 5 OF 9

   Transfer the prepared mixture into a fluted pudding mold and place it in the freezer for at least 6 hours.

6. STEP 6 OF 9

   After this time, remove the mold from the freezer and invert it onto a dessert plate.

7. STEP 7 OF 9

   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.

8. STEP 8 OF 9

   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.

9. STEP 9 OF 9

   Then serve it immediately, perhaps garnished with coffee beans.

General Information

Analysis

Macronutrients (100 gr)