Coffee & Bailey’s Parfait
250 ml Sugar Syrup
25 ml Coffee essence
6 Medium sized, free-range egg yolks
50 ml Baileys liquor
375 ml Cream, whipped to ribbon stage
Combine the sugar syrup and coffee essence together in a heavy based saucepan over a medium heat. Heat the syrup to 40⁰c.
Place the egg yolks in a heat proof bowl and whisk in the coffee flavoured syrup. Set the bowl over the pot of simmering water and whisk, making a sabayon until the eggs have tripled in volume.
Transfer the sabayon to an electric mixer and beat the sabayon on high speed for 1 minute, reduce the speed to medium and continue to beat until the sabayon is cold. Remove the bowl from the machine and whisk in the Baileys. Fold the cream through the bavarois until fully incorporated. Pour the parfait into moulds and place in the freezer for 8 hours or preferably over night until frozen.
50 g Sugar
50 g Unsalted butter
50 g Ground almonds
5 g Cocoa powder
40 g Flour
10 g Crushed coffee beans
Beat together the sugar and butter until pale and doubled in volume. Add the almonds, cocoa powder, flour and crushed coffee beans. Continue to mix until fully incorporated. Spread the mix on a tray and place in the freezer till frozen.
Pre-heat the oven to 180°C. Grate the frozen cocoa crunch mixture on to a non – stick baking sheet in a thin layer and cook in the oven for 5 – 7 minutes. Remove from the oven and allow to cool before chopping finely.