Recipe courtesy of Claudia Fleming
Espresso Parfait
- Level: Advanced
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 4 to 6 servings
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.
