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Coffee and Armagnac Parfait

Source: Casual Cuisines of the World - Bistro
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Active Time:  15 Minutes
Total Time:  5 Hours 15 Minutes
  Serves 4-6
This icy dessert combines the pleasure of strong coffee with a shot of good brandy. A base of heavy cream provides a smooth texture, lasting body and stability. For an authentic presentation, serve it in traditional fluted parfait glasses. Cognac or another brandy may be substituted for the Armagnac, if you wish.
2/3 cup sugar
1/3 cup water
4 egg yolks
2 cups heavy cream
2 1/2 tablespoons coffee extract
1/3 cup armagnac
Unsweetened cocoa or roasted coffee beans, optional
Coffee and Armagnac Parfait Recipe at
In a saucepan, combine the sugar and water. Stir until the sugar is dissolved; bring to a boil over high heat.

Meanwhile, place the egg yolks in a heatproof bowl. As soon as the sugar-water syrup boils, remove from the heat and slowly pour the mixture into the egg yolks while whisking vigorously.

Place the bowl over (not touching) barely simmering water in a pan. Continue to whisk vigorously until the mixture is frothy and stiff, 3-4 minutes.

Remove the bowl from over the water and, using an electric mixer set on high speed or the whisk, continue to beat until the mixture cools down completely, about 5 minutes. Set aside.

Place the cream in a large bowl. Using an electric mixer fitted with clean beaters, beat until soft peaks form. Add the coffee extract, Armagnac and cooled yolk mixture and, using a rubber spatula, fold together gently.

Divide the mixture evenly among 4-6 individual parfait glasses. Cover and freeze for at least 5 hours or, preferably, overnight.

Serve each parfait garnished with a dusting of cocoa or a few coffee beans, if desired.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 434
Fat. Total: 33g
Protein: 3g
Carbohydrates, Total: 26g
Sodium: 36mg
% Cal. from Fat: 68%
Cholesterol: 250mg
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