Coffee parfait
Ingredients
- 50 g caster sugar
- 10 g soluble coffee (or espresso) powder
- 4 egg yolks
- 400 ml double cream, whipped
Method
- In a saucepan, bring 50 ml water and sugar to the boil. Add coffee powder and simmer for 5 minutes. Remove from heat and set aside to let cool a little bit.
- Place a round-bottom bowl over a hot waterbath, add yolks and the sugar/coffee syrup. Whisk until thick and fluffy, remove from waterbath and continue to whisk until cooled. Fold in whipped cream. Transfer mixture into coffee cups, cover with clingfilm, freeze overnight. Remove from freezer about 20 minutes before serving.