Espresso Parfait

Total Time:
1 hr 20 min
Prep:
1 hr
Cook:
20 min

Yield:
4 to 6 servings
Level:
Advanced

Ingredients
  • 8 ounces heavy cream
  • 1/4 cup espresso, ground
  • 1 1/2 teaspoons cardamom pods, cracked
  • 6 ounces creme fraiche
  • 4 ounces sugar
  • 1 1/2 ounces corn syrup
  • 1 sheet gelatin, bloomed (softened in water)
  • 3 egg whites
Directions
  • Bring 8 ounces of heavy cream to a boil. Add espresso and cracked cardamom pods. Steep for 3 to 4 minutes.

  • Strain the heavy cream and weight out to 6 ounces. Chill in ice bath until completely cold.

  • Whip creme fraiche until soft peaks. Slowly add espresso cream, and whip to soft peak. Set aside.

  • Take the sugar and corn syrup, and add water until like wet sand in consistency. Cook to the hard ball stage, or 248 degrees. Add the bloomed gelatin.

  • Whip egg whites until a little past foaming stage. Pour sugar mixture in slowly, and whip until completely cooled.

  • Take espresso mixture and fold whites in three additions. Pipe into molds and freeze.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Recipe courtesy of Giada De Laurentiis