Espresso Parfait Recipes

ESPRESSO PARFAIT

Steps:

• Bring 8 ounces of heavy cream to a boil. Add espresso and cracked cardamom pods. Steep for 3 to 4 minutes.
• Strain the heavy cream and weight out to 6 ounces. Chill in ice bath until completely cold.
• Whip creme fraiche until soft peaks. Slowly add espresso cream, and whip to soft peak. Set aside.
• Take the sugar and corn syrup, and add water until like wet sand in consistency. Cook to the hard ball stage, or 248 degrees. Add the bloomed gelatin.
• Whip egg whites until a little past foaming stage. Pour sugar mixture in slowly, and whip until completely cooled.
• Take espresso mixture and fold whites in three additions. Pipe into molds and freeze.

MOCHA ESPRESSO PARFAITS

Steps:

• Place cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
• Spoon half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
• Serve immediately. Or, cover and refrigerate until ready to serve.

MILK-CHOCOLATE CREMOSO WITH ESPRESSO PARFAIT

Steps:

• MAKE THE CREMOSO:.
• In a saucepan, heat the cream with the granulated sugar until hot to the touch.
• In a bowl, whisk the egg yolks.
• Gradually whisk in 1 cup of the hot cream.
• Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.
• Remove from the heat.
• Add the chocolate and let stand until melted, 5 minutes.
• Whisk until smooth.
• Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
• MAKE THE CUBAN COFFE OR ESPRESSO PARFAIT:.
• In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm.
• Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
• Preheat the oven to 350°F
• Butter the bread on both sides & toast on a baking sheet for about 8 minutes, or until golden.
• Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil.
• Serve the espresso parfait and toast on the side.