Coffee And Armagnac Parfait Parfait Au Cafet Laarmagnac Recipes

COFFEE AND ARMAGNAC PARFAIT - PARFAIT AU CAFET L'AARMAGNAC RECIPE:

Steps:

• Place the egg yolks in a large heat-proof bowl or the top of a conventional double boiler; set aside.
• Use a conventional double boiler or a bowl that fits snugly over the top of a saucepan. Fill the bottom pan with just enough hot water that does not touch the bottom of the top pan or bowl. NOTE: The simmering water (not boiling) must never touch the bottom of the pan or bowl.
• In a saucepan over medium heat, combine the sugar and water; stir until the sugar is dissolved. Increase heat to high and bring the sugar/water mixture just to a boil. As soon as the sugar/water syrup starts to boil, remove from heat, and slowly pour the mixture into the egg yolks while stirring vigorously.
• Place the bowl (or top of double boiler) with the egg yolk/sugar mixture over, but not touching, the barely simmering water. Continue to whisk vigorously until the mixture is frothy and stiff, approximately 3 to 4 minutes. Remove the bowl from over the water. Using an electric mixer set on high speed, continue to beat until the mixture cools down completely, approximately 3 minutes; set aside.
• In a large bowl of your electric mixer fitted with clean beaters, add the cream. Beat until soft peaks form. Using a rubber spatula, gently fold in the coffee extract, Armagnac, and the cooled egg yolk mixture.
• Divide the parfait mixture evenly among 4 to 6 individual parfait glasses. Cover with plastic wrap and freeze for at least 5 hours or overnight (preferably).
• Serve each parfait garnished with a dusting of cocoa or a few coffee beans, if desired.
• Makes 4 to 6 servings (depending on the size of your parfait glasses).

COFFEE-AND-CREAM PARFAIT

Steps:

• Sprinkle gelatin over 1/2 cup cold water in small saucepan; let stand one minute.
• Cook gelatin mixture over low heat for 2 minutes, stirring until gelatin dissolves.
• Stir in sugar, 1 1/2 cups water and coffee granules until dissolved.
• Pour into 1 quart bowl; chill 4 hours until firm.
• Once coffee mixture is set, beat whipping cream at medium speed with electric mixer until foamy.
• Gradually add 2 tablespoons sugar and coffee liqueur, beating until soft peaks form.
• Pull fork through set gelatin mixture, breaking into small pieces.
• Spoon 1/2 cup gelatin each into 4 parfait glasses.
• Top evenly with half of whipped cream mixture, repeating with second layer.
• Garnish with grated chocolate.