COFFEE PARFAIT
6 to 8 servings
Combine in the top of a double boiler or a heatproof bowl placed over a saucepan or pot of barely simmering water:
- ⅔ cup sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
Stir in:
- 2 tablespoons whole milk
- 2 large egg yolks, beaten
- 1 cup espresso or very strong coffee
Cook, stirring constantly, until the custard coats the back of a spoon. Pour into a medium bowl and refrigerate until cold.
Whip to soft peaks:
- 1 ½ cups heavy cream
Fold into the coffee mixture. Divide among parfait glasses and freeze for at least 4 to 5 hours. If frozen longer, let stand at room temperature for 5 to 10 minutes before serving topped with:
- Whipped Cream
- (Grated chocolate)