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Coffee Parfait

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Coffee Parfait

Cuisine:World

Course:Dessert

20m prep 10m cook 5h ready

A frozen coffee custard parfait made with espresso, egg yolks, and whipped cream. It is chilled until set and served with additional whipped cream and grated chocolate.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • ⅔ cup sugar
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 2 tablespoons whole milk
  • 2 large egg yolks, beaten
  • 1 cup espresso or very strong coffee
  • 1 ½ cups heavy cream
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.
  • (Grated chocolate)

Let's Cook

  1. Step 1.

    Combine in the top of a double boiler or a heatproof bowl placed over a saucepan or pot of barely simmering water: ⅔ cup sugar; 2 tablespoons cornstarch; ⅛ teaspoon salt

  2. Step 2.

    Stir in: 2 tablespoons whole milk; 2 large egg yolks, beaten; 1 cup espresso or very strong coffee

  3. Step 3.

    Cook, stirring constantly, until the custard coats the back of a spoon. Pour into a medium bowl and refrigerate until cold.

  4. Step 4.

    Whip to soft peaks: 1 ½ cups heavy cream

  5. Step 5.

    Fold into the coffee mixture. Divide among parfait glasses and freeze for at least 4 to 5 hours. If frozen longer, let stand at room temperature for 5 to 10 minutes before serving topped with: Whipped Cream; (Grated chocolate)

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