Coffee Parfait Glacé with Dark Chocolate Sauce
Inspired by techniques from America's Test Kitchen.
A coffee-infused frozen mousse with an airy, cloud-like texture, served with a rich dark chocolate sauce.
Always check the labels of the products you use.
Method
- 1
Prep. Line a 900 g loaf tin (about 22 x 11 cm) with cling film, leaving 8 cm overhang, and put in the freezer. Put 3 large egg whites in the mixer bowl.
- 2
Cream. Whip 240 ml cold double cream to soft peaks in a medium bowl; chill.
- 3
Espresso. Dissolve 2 tbsp instant espresso powder in 1 tbsp warm water.
- 4
Syrup. In a small saucepan, warm 100 g sugar and 60 ml water over low without stirring until dissolved, about 4 min. Raise to medium-high and boil toward 114 °C.
- 5
Meringue. When the syrup hits 99 °C, start whisking the whites on medium until frothy, 40 s. Add 1 tsp of the 25 g sugar, beat on high to soft peaks, about 2 min, and gradually add the rest. On medium-high, pour the 114 °C syrup in a thin stream down the side of the bowl and beat until glossy, doubled and cooled to room temperature, 4-5 min.
- 6
Coffee. Beat in the coffee and 1 tsp vanilla. Stir in a third of the cream, then fold in the rest gently.
- 7
Freeze. Spread in the tin, cover with the overhang and freeze until firm, at least 8 h.
- 8
Sauce. Heat 120 ml double cream and 1 tbsp golden syrup to steaming, pour over 100 g finely chopped dark chocolate (about 70%) in a heatproof bowl, leave 2 min and stir smooth.
- 9
Serve. Turn out the parfait, peel off film, slice with a hot knife and serve with the sauce.
Storage
Keep frozen until serving.
EU nutrition claims
- Low salt: 0.15 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 69 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
20.7 g per serving
41.4 % of the 50 g daily maximum · 82.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 900 g loaf tin (about 22 x 11 cm)
- cling film
- stand mixer with whisk
- medium bowl
- small saucepan
- digital thermometer
- silicone spatula
- heatproof bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 306 kcal |
| Protein | 3.7 g |
| Carbohydrate | 25.1 g |
| of which sugars | 22.1 g |
| of which free sugars | 20.7 g |
| Fat | 21.6 g |
| of which saturates | 13.4 g |
| Fibre | 1.4 g |
| Salt | 0.1 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
