Foods | Cooking
Hints & Tips
This French Coffee Parfait recipe is by Gerald Hirioven and his cookbook,
Bistro: The Best of Casual French Cooking. This icy dessert combines the pleasure of strong coffee with a shot of good brandy.
For an authentic presentation serve it in traditional fluted parfait glasses.
This French parfait recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together.
French Bistro Dining which includes this recipe.
Puddings, Creams, & Custard Recipes.
Coffee and Armagnac Parfait Recipe
Puddings, Creams & Custards,
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 10 min
Total time: 20 min
2/3 cup granulated
1/2 cup water
2 cups heavy or whipping
2 1/2 tablespoons
coffee extract (essence)
1/3 cup Armagnac (cognac or a dry brandy may be substituted)
Unsweetened Cocoa or roasted
coffee beans (optional)
Place the egg yolks in a large heat-proof bowl or the top of a conventional double boiler; set aside.
Use a conventional double boiler or a bowl that fits snugly
over the top of a saucepan. Fill the bottom pan with just enough hot water
that does not touch the bottom of the top pan or bowl. NOTE: The simmering water (not boiling) must never touch the bottom of the pan or bowl.
In a saucepan over medium heat, combine the sugar and water; stir
until the sugar is dissolved. Increase heat to high and bring the sugar/water
mixture just to a boil.
As soon as the sugar/water syrup starts to boil, remove from heat, and slowly pour the mixture into the egg yolks while
Place the bowl
(or top of double boiler) with the egg yolk/sugar mixture over, but not
touching, the barely simmering water. Continue to whisk vigorously until the
mixture is frothy and stiff, approximately 3 to 4 minutes. Remove the bowl from
over the water. Using an electric mixer set on high speed, continue to beat
until the mixture cools down completely, approximately 3 minutes; set aside.
In a large bowl of your electric mixer fitted with clean beaters, add the cream. Beat until
soft peaks form. Using a rubber spatula, gently fold in the coffee extract,
Armagnac, and the cooled egg yolk mixture.
Divide the parfait mixture evenly among 4 to 6 individual parfait glasses. Cover with
plastic wrap and freeze for at least 5 hours or overnight (preferably).
Serve each parfait garnished with a dusting of cocoa or a few coffee beans, if desired.
Makes 4 to 6 servings (depending on the size of your parfait glasses.