Parfait with Coffee flavour for a creamy and sophisticated dessert.
Attributes
French
Egg
Dessert
$$$$
Serves 8
Level 4
20m prep
75m cooking
Ingredients
6 Egg Yolks Separated
1.25 cups Cream
200g Sugar
2 tsp Instant Coffee
2 tbsp Milk
Steps
1
Cool Freezer
An ice-cream maker is not required but allow 6 to 8 hours for freezing. Turn the refridgerator to the coldest setting for a couple hours beforehand. When the Parfait is firm return the temparature setting back to normal.
2
Macerate
Macerate the Raisins in the Rum for at least an hour.
3
Caramelise
Put the Sugar in a saucepan with 0.5 cup Water. Bring to the boil and cook until the colour becomes slightly yellow (approximately 8 minutes). If you dip a teaspoon of the syrup into cold water, the syrup will solidify if it is ready.
4
Beat
Begin beating the Egg Yolks with the electric beater on a high speed, slowly pour the syrup onto the Yolks while continuing to beat.
5
Fluff
Beat until the mixture cools and is white and fluffy (at least 6 to 7 minutes). If some of the syrup solidifies in the mixture, continue beating - the heat of the preparation will melt the Sugar.
6
Mix
Dissolve the Instant Coffee into the Milk. Mix the Coffee into the mixture.
7
Whip
Whip the cream and fold it gently into the preparation. Pay attention not to overwhip the cream.
8
Freeze
Pour the preparation tino an ice-cream mould and leave to harden in the freezer for at least 8 hours.
