To make the parfait, place the egg yolks, sugar and coffee in a bowl and whisk over a pan of boiling water for 8-10 minutes. The mixture will start to change colour, increase in volume and thicken. Remove from the heat, softly whip the cream in a separate bowl and add to the coffee mixture. Add the chestnuts and gently mix.
Spoon or pour the finished mixture into 4 coffee cups or glasses, and place in the freezer for at least 2 hours. To finish the parfait with the cardamom cream, place all of the ingredients into a saucepan and bring to the boil. Remove from the heat and leave to infuse for at least 30 minutes, and then strain through a sieve. Reserve until needed in the fridge.
To make the doughnuts, first you must make the ferment mix by warming the milk, adding
To make the dough, place all of the ingredients, including the ferment, in a food mixer with a dough hook and mix until a good smooth dough is formed. You could also mix by hand. Leave in a bowl covered with cling film in a warm place until doubled in volume, turn out onto a floured surface and knead until smooth. Roll out with a rolling pin until about 3cm thick, cut out the required size (a small round cutter, about 2cm, gives you lovely little bite-size doughnuts), deep fry in fresh oil for 6-8 minutes until golden brown, remove and drain on kitchen paper, and then roll in cinnamon sugar.
To serve, foam the cardamom cream with a hand blender and spoon, just like a cappuccino, over the frozen coffee parfait, and then finish by finely grating a few chestnuts on top and dusting with a little cinnamon. Serve with warm doughnuts.