Mocca parfait

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • ICE PARFAIT
  • 6
    egg yolks
  • 225
    g
    castor sugar
  • 30
    ml
    strong instant Nescafé coffee
  • 150
    ml
    fresh cream
  • 30
    ml
    coffee liqueur
  • 450
    ml
    fresh cream, whipped
  • TO DECORATE
  • 200
    ml
    vanilla custard
  • 100
    g
    chocolate, melted
  • cream and coffee beans for garnish
 

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.
 

 

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