Sicilian Coffee Parfait Recipe.
When I was little, at my Grandma Maria’s pastry shop, we made parfaits, truffles, and granitas.
I grew up with the smell of vanillin and anise instead of baby cologne. My favorite flavors were the Gianduia parfait, and the coffee coffee one.
I managed to come close with this recipe, making the mixture elastic and very similar to the flavors of the ice cream shop of the past.
I applied an ancient decoration technique to this dessert, the scratched one, drawing on a veil of coffee.

Recipes thought for you:

Difficulty: Easy
Cost: Economical
Rest time: 6 Minutes
Preparation time: 40 Minutes
Portions: 10
Cooking methods: No Cooking
Cuisine: Italian Regional
Region: Sicily
Seasonality: All Seasons

349.42 Kcal

calories per serving

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Energy 349.42 (Kcal)
Carbohydrates 29.02 (g) of which sugars 18.84 (g)
Proteins 4.32 (g)
Fat 23.95 (g) of which saturated 1.26 (g)of which unsaturated 1.66 (g)
Fibers 3.57 (g)
Sodium 46.19 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 cups Heavy cream (very cold)
3/4 cup Sugar (180.g erythritol)
1 packet Vanillin
2 Espresso (Short)
3 tablespoons Instant coffee
as needed Dry biscuits (to taste)
4 Egg yolks

Tools

What I need to prepare

Electric Whisk
2 Bowls
Baking Pan 24/26 diameter with removable ring

Preparation of Sicilian Coffee Parfait

Put the cream in the freezer for at least 30 minutes, and prepare 2 short bitter espressos and put them in the fridge to cool.

In a pan with a removable ring, place biscuits to taste at the bottom.
Start whipping the cream, halfway add the sugar and vanillin and continue.
Once whipped, place it in the fridge and in the meantime, separate the yolks from the whites.
Add them one at a time to the cream, with a slow movement from top to bottom.
To not deflate the cream.
With the same motion, add the coffee drop by drop.
This moment is the most important of the recipe because if you add the coffee too quickly or it’s hot, the water it contains crystallizes and does not give elasticity to the parfait.
Now it is time to pour the mixture into the pan over the biscuits.
Put it in the freezer for at least 6 hours or more
When it is frozen, you can decorate it as you wish, pass a knife to detach it from the ring.
Flip it onto a plate, and you will see the biscuits
Put the instant coffee inside a sieve and sprinkle over the entire surface.
With the tip of a small knife, and with a steady hand decorate as you wish.
Here’s the Sicilian Coffee Parfait Recipe with scratched decoration ready