Iced Coffee Parfait

This recipe is born out of the amazing sabayon base. All you have to do is freeze your sabayon, here we have used coffee, but you can use any flavours you choose, such at citrus, caramel or anything of your choice. Incredibly light and refreshing, the perfect dessert after a feast.

Preparation time: 15 mins & overnight, 12 hours.

Special equipment: 1 x terrine 23cm x 9cm x 8cm.

1247 Coffee Parfait Portrait MAINIMAGE

Ingredients Required

For the sabayon
4 Organic/free-range medium egg yolks
50g Caster sugar
125ml Muscat or other sweet dessert wine
1 tbsp Lemon juice, or to taste
150ml Whipping cream
To finish
75ml Espresso coffee (Ristretto)
For the garnish (Optional) (*1)
50g Pistachio
30g Almond Flakes
30g Icing sugar
10g Kirsch or Cognac
For the caramel sauce
100g Water
150g Caster sugar
2g Arrowroot, diluted in a little water
For covering the parfait
150ml Whipping cream
2 tbsp Caster sugar
1 tsp Vanilla puree

Cooking Method

Planning ahead

The frozen iced parfait can be prepared up to a week in advance. It can also be served in individual ramekins. The garnish can be made a day in advance.

For the sabayon

In a large heatproof bowl, whisk the egg yolks, caster sugar, wine and lemon juice together for 1 minute (*2).

Stand the bowl over a bain-marie of barely simmering water (*3), making sure it is not touching the water, and whisk for 7–8 minutes until it reaches 78°C (*4), resulting in a light fluffy sabayon. Remove the bowl from the heat and place over a larger bowl of crushed ice. Continue to whisk until the sabayon is cold.

In another bowl, whip the cream to soft peaks and then fold into the cold sabayon (*5). Cover and refrigerate until ready to use.

To finish

In a large bowl, fold the sabayon and coffee together. Fill the mould, with the sabayon, smooth the top and freeze overnight.

For the garnish (optional)

Mix all the ingredients together, lay on a baking tray and cook for 7 minutes at 180 degrees until lightly golden and crunchy

For the caramel sauce

In a small saucepan on a high heat, bring 20g of the water and sugar to the boil and cook to a dark golden caramel (*6). Add the remaining water to stop the cooking (*7). Mix in the diluted arrowroot to thicken the caramel sauce. Cool down

To serve

Whip the cream with the sugar and vanilla to make a crème Chantilly. Fill a ridge-nozzled piping bag with cream. Dip the parfait mould in to hot water for four to five seconds and using the point of a knife, pull the iced parfait on to a cutting board and pipe the whipped cream over the parfait. Return to the freezer for 15 minutes to set the cream. Using the blade of a hot knife, slice the parfait and arrange in the middle of a cold plate, thread the caramel sauce around and sprinkle with the toasted pistachios and almonds.


Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.