Recipe courtesy of Claudia Fleming

Espresso Parfait

Save Recipe
  • Level: Advanced
  • Total: 1 hr 20 min
  • Prep: 1 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Bring 8 ounces of heavy cream to a boil. Add espresso and cracked cardamom pods. Steep for 3 to 4 minutes.
  2. Strain the heavy cream and weight out to 6 ounces. Chill in ice bath until completely cold.
  3. Whip creme fraiche until soft peaks. Slowly add espresso cream, and whip to soft peak. Set aside.
  4. 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.
  5. Whip egg whites until a little past foaming stage. Pour sugar mixture in slowly, and whip until completely cooled.
  6. Take espresso mixture and fold whites in three additions. Pipe into molds and freeze.
Anne Burrell

Corn Chowder

34m Easy 97%
CLASS
Catherine McCord

Pumpkin Pie Parfaits

25m Easy 97%
CLASS
2m Easy 95%
CLASS
James Briscione

Baked Brie Crostata

7m Easy 100%
CLASS