Recipe courtesy of Claudia Fleming
Espresso Parfait
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- Level: Advanced
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 50 mg
- Sodium
- 43 mg
- Level: Advanced
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 50 mg
- Sodium
- 43 mg
Ingredients
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.
