Frozen Espresso Parfait Recipe | Ottolenghi

Name: Frozen Espresso Parfait Recipe | Ottolenghi
Ingredients: 75g chopped hazelnuts (or 75g whole blanched hazelnuts); 80g icing sugar; 20g Dutch-processed cocoa powder; 125g egg whites (from 3 large eggs – the yolks are used in the parfait); ⅛ tsp salt; ⅛ tsp cream of tartar; 100g caster sugar; 200g dark cooking chocolate (70% cocoa solids), roughly chopped into 1cm pieces; 125g caster sugar; 2 tbsp water; 1½ tsp finely ground espresso coffee (such as Lavazza); 350ml double cream; 6 large egg yolks (you will have 3 from the meringues); 250ml espresso coffee; 200g caster sugar; 2 tsp coffee extract (we use Trablit Liquid Coffee Extract, but any brand is fine); 330g caster sugar; 80ml water; 160ml double cream; 75ml whisky

thehappyfoodie.co.uk

Ottolenghi's Frozen Espresso Parfait recipe is the ultimate crowd-pleasing dessert that can be made ahead. With the rich creamy coffee parfait set between chocolate meringue bases, topped with...

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

Share this recipe:

Ingredients

75g chopped hazelnuts (or 75g whole blanched hazelnuts)
80g icing sugar
20g Dutch-processed cocoa powder
125g egg whites (from 3 large eggs – the yolks are used in the parfait)
⅛ tsp salt
⅛ tsp cream of tartar
100g caster sugar
200g dark cooking chocolate (70% cocoa solids), roughly chopped into 1cm pieces
125g caster sugar
2 tbsp water
1½ tsp finely ground espresso coffee (such as Lavazza)
350ml double cream
6 large egg yolks (you will have 3 from the meringues)
250ml espresso coffee
200g caster sugar
2 tsp coffee extract (we use Trablit Liquid Coffee Extract, but any brand is fine)
330g caster sugar
80ml water
160ml double cream
75ml whisky