Coffee and Armagnac Parfait Recipe

Coffee and Armagnac Parfait 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.  Check out French Bistro Dining which includes this recipe.

 

Coffee and Armagnac Parfait

 

Coffee and Armagnac Parfait - Parfait au Cafet L'Aarmagnac Recipe:
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Dessert
Cuisine: French
Keyword: Coffee and Armagnac Parfait Recipe, Parfait au Cafet L’Armagnac Recipe
Servings: 4 to 6 servings
Ingredients
  • 4 egg yolks
  • 2/3 cup granulated sugar
  • 1/2 cup water
  • 2 cups heavy cream or whipping cream
  • 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)
Instructions
  1. Place the egg yolks in a large heat-proof bowl or the top of a conventional double boiler; set aside.

  2. 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.

  3. 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 stirring vigorously.

  4. 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.

  5. 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.

  6. 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).

  7. Serve each parfait garnished with a dusting of cocoa or a few coffee beans, if desired.

  8. Makes 4 to 6 servings (depending on the size of your parfait glasses).

 

Source:  This French Coffee Parfait recipe is by Gerald Hirioven and his cookbook, Bistro: The Best of Casual French Cooking.

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