Coffee parfait is a creamy and delicate dessert, perfect for concluding a dinner in a refined way. It is prepared 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 over heat and cook the syrup over moderate heat, stirring often until large bubbles form on the surface; then remove from the heat and let it cool slightly
Crack the eggs, separating the whites from the yolks; place the yolks in a bowl and pour the warm sugar syrup over them in a thin stream while whisking with an electric mixer until you obtain a soft, frothy cream
At this point add the coffee extract (or the espresso), stirring gently with a wooden spoon
Whip the cream well (it should be very cold) and fold it in gradually, in small additions, into the yolk and coffee cream until fully combined
Transfer the prepared mixture into a fluted pudding mold and put it in the freezer for at least 6 hours
After this time, remove the mold from the freezer and invert it onto a serving plate
To help with this, 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 make it easier to release the semifreddo from the container
If the part in contact with the mold walls melts a little because of the heat, put the semifreddo back in the freezer for 20-30 minutes
Then serve 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 |
