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.
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
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
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 into the yolk and coffee cream in small amounts, mixing it in perfectly
Transfer the prepared mixture into a pudding mold with fluted sides and place it in the freezer for at least 6 hours
After this time, remove the mold from the freezer and invert it onto a dessert plate
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
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
Then serve it immediately, perhaps garnished with coffee beans
Italia
| Energy (kcal) | 332 |
| Carbohydrates (g) | 43.6 |
| of which Sugars (g) | 43.6 |
| Fat (g) | 18 |
| of which Saturates (g) | 11.4 |
| Protein (g) | 1.5 |
| Sale (g) | 0.02 |
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