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Recipes
iced Coffee parfait

Iced coffee parfait recipe

The taste of a Parisian café!

Serves10-12 portions
Preparation15 Mins
Cooking Time15 Mins

This recipe is born out of the amazing sabayon base but don't be afraid - it's not as hard as it sounds! A classic sabayon is simply egg yolks and sugar whisked over a bain marie until mousse-like in texture. It is then cooled very quickly in a bowl with ice before whipped cream is folded into it to create a luxurious creaminess. Then all you have to do is freeze your sabayon. Here, I have used coffee to flavour it but you can use any flavours you choose, such as citrus or caramel. It can even be prepared up to a week in advance so it's an easy dessert for Christmas day if you have guests who don't like Christmas pudding!

Ingredients Required

For the sabayon:

4
egg yolks, medium, organic or free-range
50g
Sugar, caster
125ml
Sweet dessert wine
1 tbsp
Lemon juice, or to taste
150ml
Whipping cream

To finish:

75ml
Espresso Coffee (Ristretto)

For the garnish:

50g
Pistachio
30g
Almond Flakes
30g
Sugar, icing
10ml
Kirsch or Cognac

For the caramel sauce:

100ml (20+80ml)
Water
150g
Sugar, caster
2g
Arrowroot, diluted in a little water

For covering the parfait:

150ml
Whipping cream
30g
Sugar, caster
1tsp
Vanilla purée

Cooking Method

Chef tips

"For the garnish: You can use any mixture of nuts, seeds, dried fruits, or spices:
Nuts – brazil, pecan, walnut, hazelnut
Seeds – sunflower, pumpkin, sesame,
Dried Fruits – cranberry, blueberry, raisin, golden sultanas,
Spices – cinnamon, star anise, nutmeg, all spice, mace."

"Making the caramel: Taking the caramel to a dark golden brown is important; it will reduce the sweetness and give a better caramel flavour. If the caramel is too light or blond it will be far too sweet and devalue the dish."

Voila!

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THIS RECIPE IS ADAPTED FROM THE BOOK KITCHEN SECRETS

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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