Coffee Parfait
Source of Recipe
from wwr newsletter, when it was free
Coffee Parfait
2 egg yolks, beaten
1 cup (250 ml) water
3/4 cup (180 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
2 Tbs (30 ml) milk
2 Tbs (30 ml) PurJava Honduran Dark Roast liquid
coffee concentrate
A pinch of salt
1 1/2 cups (375 ml) whipping cream
Additional whipped cream for topping
Ground cinnamon
Combine all ingredients except for the whipping cream
and cinnamon in a saucepan and hold over another pot
of simmering water.
Stir constantly until the mixture thickens and coats the
back of a spoon.
Chill in the refrigerator for 1 to 2 hours.
Whip the cream until it is light but not stiff and fold into
the coffee mixture.
Serve in parfait cups or stemmed wine glasses and top
with additional whipped cream and a light dusting of cinnamon.
Serves 4 to 6.
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