Name: Mocca parfait
Yield: 0 serving
Cuisine: Boil
Ingredients: 6.00 eggs just the yolks; 225.00 g castor sugar; 30.00 ml nescafé instant coffee granules; 150.00 ml cream fresh; 30.00 ml coffee liqueur; 450.00 ml fresh cream whipped; 200.00 ml vanilla custard; 100.00 g chocolate melted; cream and coffee beans

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Ingredients (9)

ICE PARFAIT

6.00	eggs — just the yolks
225.00 g	castor sugar
30.00 ml	nescafé instant coffee granules
150.00 ml	cream — fresh
30.00 ml	coffee liqueur
450.00 ml	fresh cream — whipped

TO DECORATE

200.00 ml	vanilla — custard
100.00 g	chocolate — melted
	cream — and coffee beans

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Method:

1. Beat the yolks and sugar until thick and light. Add the cooled liquid coffee (made up with 150 ml boiling water), with the cream, to the egg yolk mixture. Place in a saucepan and cook, stirring over a low heat as for a custard. Do not allow to boil. Add the liqueur and cool completely.
2. Carefully fold in the stiffly whipped cream with a large metal spoon, and pour the mixture into a 1,5 litre rectangular freezerproof mould. Freeze for at least 4 to 6 hours. Unmould when ready to use (see tips).
3. TO DECORATE: Spread a spoonful of vanilla custard onto each plate, and a dollop of melted chocolate on top. Using a skewer, make twirls or feather a design in sauce. Place a slice of mocha parfait next to the sauce and decorate with coffee beans and piped cream.