ReceptnaptárCoffee parfait
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Ingredients
Method
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- Cook the egg yolks with the sugar and the coffee over a bain-marie, stirring constantly, into a cream, until it comes to a boil once.
- Remove from the heat, set in cold water, and let it cool completely, stirring occasionally.
- Whip the cream into stiff peaks, and gently fold it into the cooled coffee cream; sweeten further if it's not sweet enough.
- Pour into a well-sealing mould, cover, and freeze for at least 4 hours, until completely frozen.
- Let it stand at room temperature for a few minutes before serving, then turn out.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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