Espresso Parfait Follow That Food : Episode FLFTF-106F
Difficulty: Expert
Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 4-6 servings
Ingredients:
8 oz. heavy cream
1/4-cup espresso, ground
1-1/2 tsp. cardamom pods, cracked
6 oz. creme fraiche
4 oz. sugar
1-1/2 oz. corn syrup
1 sheet gelatin, bloomed (softened in water)
3 egg whites
Directions:
- Bring 8 ounces of heavy cream to a boil.
- Add espresso and cracked cardamom pods then steep for 3-4 minutes.
- Strain the heavy cream and weight out to 6 ounces.
- Chill in ice bath until completely cold.
- Whip creme fraiche until soft peaks form.
- 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, then 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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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