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Coffee Parfait
Ingredients
4 egg yolks
2 tablespoons instant coffee
3 oz lump, or granulated, sugar
Scant 4 fl oz water
½ pint single cream and ½ pint double cream, or 1 pint double cream
Bombe mould (1½ pints capacity), or 9-inch diameter cake tin (lined with foil)
Method
Work egg yolks with the instant coffee. Dissolve the sugar in the water over gentle heat, then boil it up well until it reaches the thread stage (ie. when a little cooled syrup will form a thread between your finger and thumb). Draw pan aside and wait until the bubbles have subsided, then pour sugar mixture on to the yolk mixture and whisk with a rotary whisk until it is a thick mousse. Leave it to cool.
Gradually add the single cream, or half the double cream if using double only. Whip the second ½ pint double cream until it will just drop from the whisk, then fold it into the mixture.
Pour the mixture into the bombe mould or tin, cover the top with a piece of greaseproof paper, then secure the lid. Bury in a large bowl of ice and salt and leave for 3-4 hours, pouring off the water at intervals and replenishing with ice. Or stand bombe mould in a homefreezer, or the ice-making compartment of the refrigerator. Treat the cake tin in the same way, but do not bury in ice and salt, just freeze it in the icemaking compartment.
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