Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Coffee Parfait




Source of Recipe


Sunday Dinner


List of Ingredients




1 cup whole milk
3 tablespoons instant coffee (for the milk)
8 large egg yolks
1 cup cane sugar
2 cups heavy cream, whipped until stiff
1 1/2 tablespoons instant coffee (for the cream)

To finish and serve:
3 1/2 ounces bittersweet chocolate
Chantilly Cream (see below)


Recipe



Put the bowl of an electric mixer into the freezer to have it ready to
cool the parfait mixture.

Boil the milk in a saucepan with the instant coffee. Beat the egg
yolks and sugar until they lighten and form a ribbon.

Whisk a little of the boiling milk into the eggs to warm them so they
will not scramble, then whisk the remaining milk into the mixture.

Pour back into the saucepan and beat over a moderate heat for 5 to 10
minutes. The mixture will expand like a Sabayon.

Transfer the parfait mixture to the bowl of an electric mixer and beat
it until it has cooled completely. Whip the cream with the instant
coffee, then fold it into the egg yolk mixture.

Set 6 to 8 white wine glasses or parfait dishes out on a tray. Fill
each one about 2/3 full. Place in the freezer for about 4 hours, or in
the refrigerator for 8 hours or overnight.

[You can also put the parfait mixture into an oiled (and lined with
oiled plastic wrap) bombe mold, and serve it that way from the center
of the table or buffet.]

Whip the cream and have it ready. Melt the chocolate, being careful
not to overheat. Allow it to cool a little before drizzling some over
the top of each parfait.

(Sometimes it's fun to put it in the freezer for a few minutes to let
the chocolate harden on top the parfait.) Fill the glass the rest of
the way with the Crème Chantilly.

Teacher's Tip: You could make a mocha parfait by using half coffee,
half unsweetened, Dutch-process cocoa.