Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Parfait
Coffee sauce
To serve
Utensils
For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film
How it's done
Parfait
Whisk the egg yolks and sugar in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, beat until the mixture is light and frothy. Remove the bowl, continue to beat until the mixture is cold. Fold in the sour single cream. Beat the egg whites with the salt until stiff, carefully fold into the mixture, transfer to the prepared tin, cover and freeze for approx. 4 hrs.
Coffee sauce
Bring the espressos and sugar to the boil in a small pan, turn down the heat and reduce the liquid to approx. 100 ml, leave to cool.
To serve
Mix the grapes with the Marc de Champagne, toss in sugar. Cut the parfait into slices, serve with the coffee sauce, grapes and amarettini.
| Prepare: | Prepare the parfait approx. 2 days in advance, remove from the freezer approx. 15 mins. prior to serving. |
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