- Special Pricing
Coffee and Armagnac Parfait
- Active Time 15m
- Total Time 5h 15m
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
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.
nutrition information per serving
434 calories; 33g total fat; 250mg cholesterol; 36mg sodium; 26g carbohydrates; 0g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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