Coffee Parfait Recipes

COFFEE SEMIFREDDO

Steps:

• Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
• Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
• Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
• To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

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.

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).

LAYERED CHOCOLATE AND COFFEE PARFAIT

Steps:

• Combine custard powder and sugar in small saucepan.
• Whisk in 1/4 cup of the milk, mixing to a smooth paste.
• Stir in remaining milk.
• Stir over low heat until the custard comes to the boil and thickens.
• Remove from heat.
• Cover surface of custard with a plastic food wrap and set aside to cool.
• Whip together cream and essence.
• Gently fold in to the cold custard.
• Dissolve coffee in the water.
• Stir in liqueur.
• Cool.
• Cut the sponge cake into bite sized cubes.
• Divide half the sponge between 4 parfait glasses.
• Drizzle half the coffee mixture over the sponge.
• Top with half the custard.
• Sprinkle over half the chocolate.
• Repeat these 3 layers once more, finishing with the chocolate.
• Cover and refrigerate for 2 hours.
• Just before serving, garnish with the chocolate sprinkles or curls.
• *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.

COFFEE PARFAIT

Steps:

• 1. Place coffee in a large glass measuring cup and microwave for 1 minute or until it boils. Remove from microwave and add the jello, and granulated sugar and stir until dissolved. Add cold water and 1/4 cup of rum or alternate ingredients*.
• 2. Pour mixture into an 8-inch square dish. Picture was taken while in the fridge..you can see reflection of food in jello..LOL
• 3. Chill until firm- about 4 hours. Cut into cubes or scoop with a small spoon.
• 4. Add brown sugar and rum to the thawed whipped topping or alternative**
• 5. Layer topping mix and coffee cubes in sherbet glasses . Beginning with topping and ending with topping.enjoy!