Coffee Parfait
Coffee Parfait is a recipe with fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g sugar
- Zitronensaft
- 8 egg yolks
- 250 ml Whipping Cream
- 60 ml very strong espresso
- 100 g pistachios
- 1 tsp coffee powder (with cocoa powder)
Instructions
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1.
Boil 200 ml water with the sugar and two to three drops of lemon juice into a syrup (to half). In the meantime whisk the egg yolks in a cold stainless steel bowl. Remove the boiling syrup from the heat, let it cool slightly. Whisk one third of it slowly into the yolk mixture in a thin stream. Then add everything to the remaining slightly cooled syrup in the pot. Heat the egg-syrup mixture over low flame while stirring constantly. The yolks must bind but must never boil as they will curdle! Transfer the bound, hot mixture into the cold stainless steel bowl and beat with a whisk until it becomes firm and frothy. Chop the pistachios. Whip the cream, mix two to three tablespoons of it with the espresso, and gently fold everything with the remaining whipping cream into the egg mixture. Finally fold in the pistachios. Pour the mixture into the cone-shaped molds and place them in the freezer for at least 8 hours.
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2.
To serve, briefly immerse the molds in hot water and pour out, sprinkling coffee-cocoa powder over cookies.
