Coffee Parfait Recipes

CAPPUCCINO PARFAITS

Steps:

• In a small bowl, dissolve coffee granules and cinnamon in hot water; set aside. In another small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and coffee mixture., In each of two parfait glasses, layer 3 tablespoons pudding mixture, 2 teaspoons cookie crumbs and 1-1/2 teaspoons walnuts. Repeat layers. Top each with 2 tablespoons pudding mixture and 2 teaspoons crumbs. Chill until serving. ,

COFFEE-AND-CREAM PARFAIT

Steps:

• Sprinkle gelatin over 1/2 cup cold water in small saucepan; let stand one minute.
• Cook gelatin mixture over low heat for 2 minutes, stirring until gelatin dissolves.
• Stir in sugar, 1 1/2 cups water and coffee granules until dissolved.
• Pour into 1 quart bowl; chill 4 hours until firm.
• Once coffee mixture is set, beat whipping cream at medium speed with electric mixer until foamy.
• Gradually add 2 tablespoons sugar and coffee liqueur, beating until soft peaks form.
• Pull fork through set gelatin mixture, breaking into small pieces.
• Spoon 1/2 cup gelatin each into 4 parfait glasses.
• Top evenly with half of whipped cream mixture, repeating with second layer.
• Garnish with grated chocolate.

BANANAS FOSTER COFFEE PARFAITS

Steps:

• Combine yolks, 1/2 cup cream, 1/3 cup sugar, molasses, rum, liqueur and instant coffee in medium stainless steel bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water.) Using handheld electric mixer, beat yolk mixture until thick and thermometer registers 160°F, about 18 minutes. Remove from over water; continue beating until zabaglione is cool, about 4 minutes.
• Using same beaters, beat 1 cup cream and vanilla in medium bowl until medium-firm peaks form. Fold cream into zabaglione in 2 additions. Cover and chill until thickened, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Preheat broiler. Place banana chunks on baking sheet. Push 1/3 cup brown sugar through sieve onto bananas, coating evenly. Place close to heat; broil until sugar melts and crisps on bananas.
• Spoon 1/4 cup zabaglione into each of six 1 1/4- to 1 1/2-cup goblets.
• Spoon bananas over, dividing equally. Sprinkle each with 1 rounded tablespoon crushed gingersnaps. Top each with 1/4 cup zabaglione. Garnish each with gingersnap, banana slice and mint, if desired.

LAYERED CHOCOLATE AND COFFEE PARFAIT

Steps:

• Combine custard powder and sugar in small saucepan.
• Whisk in 1/4 cup of the milk, mixing to a smooth paste.
• Stir in remaining milk.
• Stir over low heat until the custard comes to the boil and thickens.
• Remove from heat.
• Cover surface of custard with a plastic food wrap and set aside to cool.
• Whip together cream and essence.
• Gently fold in to the cold custard.
• Dissolve coffee in the water.
• Stir in liqueur.
• Cool.
• Cut the sponge cake into bite sized cubes.
• Divide half the sponge between 4 parfait glasses.
• Drizzle half the coffee mixture over the sponge.
• Top with half the custard.
• Sprinkle over half the chocolate.
• Repeat these 3 layers once more, finishing with the chocolate.
• Cover and refrigerate for 2 hours.
• Just before serving, garnish with the chocolate sprinkles or curls.
• *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.