Espresso Frozen Parfait with Coffee Gelée and Chocolate Soup

Name: Espresso Frozen Parfait with Coffee Gelée and Chocolate Soup
Ingredients: 100 g (⅓ cup and 1 Tbsp) espresso; 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 100 g (⅓ cup and 1 Tbsp) egg yolks; 14 g (1 Tbsp) coffee extract; 112 g (1 cup and 2 Tbsp) ground almonds; 84 g (⅔ cup) all-purpose flour; 84 g (⅓ cup and 1 Tbsp) brown sugar; 100 g (⅓ cup and 1½ Tbsp) unsalted butter, softened; 56 g (⅔ cup) Valrhona cocoa powder; 336 g (1½ cups) coffee, hot; 336 g (1½ cups) Kahlua; 10 silver gelatin sheets (or 20 g powdered gelatin, as directed on package); 10 silver gelatin sheets (or 20 g powdered gelatin, as directed on package); 56 g (¼ cup) water; 100 g (⅓ cup and 1 Tbsp) glucose syrup; 56 g (¼ cup) cocoa paste; 100 g (⅓ cup and 1 Tbsp) whole milk; 54 g (¼ cup) heavy cream; 14 g (1 Tbsp) granulated sugar; 28 g (1 ounce) 70% Valrhona Guanaja chocolate, chopped

Preparation info

Yields
15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Coffee Frozen Parfait

100 g (⅓ cup and 1 Tbsp) espresso

Method

Coffee Frozen Parfait

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook sugar and espresso to 118°C (244°F) then stir in gelatin to dissolve. Pour mixture onto yolks and whisk slowly until thick and fluffy; fold in whipped cream then add coffee extract. Pour into flexi dome silicone molds and transfer to freezer to set.