Coffee Parfait

Ingredients

• 300 ml heavy cream
• 2 stalks sage
• 2 Eggs
• 100 g sugar
• 70 ml strong hot coffee
• 10 ml cognac
• 1 untreated orange
• 4 Sage leaves
• 4 tbsp cold coffee

Instructions

1. 1.

   Bring half the cream with the sage to a boil, let it simmer gently for about 5 minutes, then remove from heat. Separate the eggs. Beat the egg whites until stiff and set aside cold. Whisk the yolks with sugar over a hot water bath until creamy. Slowly pour the hot sage‑cream into the yolk mixture and stir. Add coffee and cognac, whisk well. Whip the cream in a cold water bath until fully cooled. Beat the remaining cream to stiff peaks and fold it with the egg white foam into the custard. Pour the mixture into a metal bowl, cover, and freeze for about 3 hours, stirring occasionally to prevent large crystals.

2. 2.

   After serving, scoop balls onto plates. Rinse the orange hot, dry, and grate its zest. Peel the orange all around with a sharp knife and cut out the segments between the membranes. Garnish the parfait with orange zest, a sage leaf, and coffee, and serve alongside the orange slices.