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Categories:Viewed: 104 - Published at: 2 years ago
Ingredients
- 2 egg yolks
- 100 ml golden caster sugar
- 200 ml whipping cream
- 100 ml strong espresso
- 1 tablespoon cognac or 1 tablespoon brandy
- 80 g semisweet chocolate, chopped
- 20 g semisweet chocolate, chopped
- 2 tablespoons chopped pistachios
Method
- Whip egg yolks and sugar until light and foamy.
- In another bowl, whip whipping cream until stiff peaks form.
- Add cold espresso and cognac to yolk mixture, mix to combine.
- Combine whipped cream and yolk mixture; add chopped chocolate, mix.
- Pour into a freezer-proof dish and cover with cling film.
- Freeze for 5-6 hours or overnight.
- Take the parfait out of the freezer about 15 minutes before serving.
- Slice, or shape into balls with an ice-cream scoop.
- Sprinkle chopped chocolate and pistachios on top.
