Coffee Parfait
Jump to navigation
Jump to search
This recipe doesn't need an ice cream maker. You do need a thermometer, a mixer and either a double saucepan or a bowl that will fit into a saucepan without touching the water in the saucepan. The mixer can be a hand mixer or a Kenwood type mixer, but does need to be able to do different speeds - fast, medium and slow.
Ingredients
- 4 egg yolks (from eggs weighing about 65g)
- 1 Tbsp instant coffee
- 1 Tbsp Tia Maria (optional
- 200ml sugar syrup, using,
- 125g sugar
- 125ml water
- 250ml whipping cream (36% fat)
Method
- Use a double saucepan, or a heatproof bowl that will fit snugly into a saucepan without touching the layer of water in it. Whisk the egg yolks until light and pale.
- Dissolve the instant coffee in 2 Tbsp of the syrup by warming it slightly. Then add the rest of the syrup.
- Warm the coffee syrup to 30-40℃ and whisk it a few tablespoons at a time into the egg yolks.
- Put 2cm of water in the (double) saucepan and bring to a boil then reduce heat to lowest possible - you want the barest simmer. Put the bowl over the hot water. Cook the egg and syrup mixture very gently stirring frequently - ideally all the time. Cook until the temperature reaches 85℃, or until the mixture coats the back of the spoon. This will take 20-25 minutes so don't rush it.
- Remove the mixture from the heat and using the mixer, beat at high speed for 1 minute, reduce speed to medium and beat for 3-4 minutes, and finally reduce to low speed and beat for 5 minutes. The mixture should be nearly cold and should hold a ribbon of mixture trailed over the surface. Chill for and hour in the fridge. (Chill a spare bowl and the whipping cream at the same time)
- When chilled, beat the whipping cream in the clean bowl until it forms soft peaks. Fold a ¼ of the whipped cream into the coffee mixture and then fold in another ¼. If using Tia Maria sprinkle this on mixture and fold in another ¼, followed by the final ¼.
- Transfer to a plastic freezer box, cover with greaseproof paper and a lid. Freeze for 2 hours before using. If it has frozen solid it will need to defrost for 10-20 minutes to soften.
Ices - the definitive guide Caroline Liddell & Robin Weir