The coffee parfait it’s a gluttonous dessert perfect for the summer season. Fresh and creamy, in our version it is covered with a layer of dark chocolate and flavored al cardamom. Try it now!
Ingrediants
- 60 ml of mocha coffee
- 5 yolks
- 250 ml of fresh cream
- 200 g of mascarpone
FOR THE SEMIFREDDO:
- 80 g of granulated sugar
- 3 cardamom berries (optional)
- 100 g of dark chocolate
FOR DECORATION:
The coffee parfait it’s a dessert ideal for the summer season that will surely be appreciated by all those who love coffee in its most delicious versions, such as coffee cream or quick coffee mousse and Baileys.
The recipe for accomplishing this spoon dessert it is not difficult: to prepare it in a workmanlike manner, just respect the right temperature of the coffee mixture before adding the whipped Cream and the mascarpone cheese and the rest time in the freezer. In this way it will be very creamy.
To make it even more irresistible and at the same time give it a crunchy note, we have added a thin layer of dark chocolate, to solidify on the surface. If you want a slightly spicy result like ours, add some cardamom, however, an absolutely optional ingredient.
If you are looking for gods coffee desserts perfect to end a summer lunch or dinner, also try the cocoa and coffee semifreddo.
OTHER DELICIOUS RECIPES: Nougat parfait; Mojito parfait; Apricot parfait
How to prepare: Coffee parfait
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
15 min
- Resting place
- freezer
- Rest time
-
4h
- Portions
-
6
- Total time
-
4h and 45 min
How to prepare: Coffee parfait
Here’s how to prepare the coffee parfait. First, collect the coffee with the sugar and the contents of the 3 cardamom pods pounded in a mortar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Meanwhile, collect the egg yolks in a bowl.
When the coffee mixture has reached a temperature of 121 °, pour it slowly over the egg yolks, continuing to whisk until they have cooled down. You will need to get a thick and foamy mass. Whip the cream in a clean container with an electric mixer.
Add the cream-worked mascarpone and then the whipped cream with movements from the bottom up to the mixture obtained so as not to disassemble. Transfer everything into 6 small glasses or bowls, let it cool and place in the freezer for at least 4 hours.
After this time, when serving, melt the dark chocolate (in a bain marie or in the microwave), let it cool and pour it in a not too thick layer on the coffee parfaits. Decorate with coarsely chopped dark chocolate.
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