Coffee Frozen Parfait
Ingredients
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- 1
Whip the yolks in the mixer to the ribbon stage.
- 2
Cook sugar + water to 121°C (soft ball).
- 3
Pour the syrup in a thin stream over the yolks while whisking (pâte à bombe).
- 4
Whisk until completely cooled.
- 5
Add the coffee extract to the pâte à bombe.
- 6
Whip the cream to firm peaks.
- 7
Gently fold the whipped cream into the pâte à bombe.
- 8
Mold (terrine mold, ring), freeze at -18°C for a minimum of 6h.
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Per 100g
Allergens
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