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Recipe by
Coffee parfait is a creamy and delicate dessert, perfect for ending a dinner in a refined way. It is made with sugar, water, egg yolks, coffee extract or espresso, and double cream. It can be garnished with coffee for an even more intense touch.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: 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 until lukewarm
Step 2 of 9: Crack the eggs, separating the whites from the yolks; put the yolks in a bowl and pour in the lukewarm sugar syrup little by little, whisking with an electric whisk until you obtain a soft, frothy cream
Step 3 of 9: At this point add the coffee extract (or the espresso), stirring gently with a wooden spoon
Step 4 of 9: Whip the cream well (it should be very cold) and fold it into the yolk and coffee cream in small amounts, mixing it in perfectly
Step 5 of 9: Transfer the prepared mixture into a pudding mold with fluted sides and place it in the freezer for at least 6 hours
Step 6 of 9: After this time, remove the mold from the freezer and invert it onto a dessert plate
Step 7 of 9: To make this easier, you can first wrap the mold in a cloth soaked in hot water and well wrung out: the drastic temperature difference between the icy sides and the warm cloth will help release the semifreddo from the container
Step 8 of 9: If the part in contact with the sides of the mold should melt a little because of the heat, put the semifreddo back in the freezer for 20-30 minutes
Step 9 of 9: Then serve it immediately, perhaps garnished with coffee beans
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In summary: Not suitable for vegans · Contains lactose · Nickel to be checked · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving125 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,736 kJ415 kcal | 1,389 kJ332 kcal |
| Fat | 22.5 g | 18 g |
| of which saturated fatty acids | 14.25 g | 11.4 g |
| Carbohydrates | 54.5 g | 43.6 g |
| of which sugars | 54.5 g | 43.6 g |
| Protein | 1.88 g | 1.5 g |
| Salt | 0.03 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
