Espresso Amaretto Parfait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 tablespoon coffee powder (instant espresso powder)
- 200 ml cream
- 1 egg (s)
- 2 egg yolks
- 100 g suar
- 4 cl amaretto
Print Recipe
Pin Recipe Instructions
- Mix the espresso powder with the cream the day before and place in the refrigerator overnight.
- The next day, pour the cream mixture through a fine sieve.
- First whip the whole egg and yolk with 80 grams of sugar over a hot water bath until thick and then continue to beat in ice water.
- Beat the espresso cream with the remaining 20 grams of sugar until stiff. Stir the amaretto into the egg and sugar mixture and then fold in the whipped cream.
- Pour the parfait mixture into six espresso cups and leave to freeze for approx. 4 hours (or better overnight).
- If you want, you can decorate with mocha beans and serve with cantuccini and / or amarettini.
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