Coppa Al Caffe Italian Coffee Parfait Recipes

GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)

Steps:

• Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
• Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
• Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
• Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

AFFOGATO AL CAFFè

Steps:

• In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.
• In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk. Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir in the vanilla and chill for 1/2 hour.
• Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions. (The semifreddo can be made up to 2 weeks in advance).
• Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.

COPPA AL CAFFE (ITALIAN COFFEE PARFAIT)

Steps:

• Place a medium mixing bowl in a large shallow pan of hot water. Place the egg yolks in the bowl, then whip in the sugar and liqueur with a hand mixer until the mixture is pale and lemony colored, and very thick. At this point, if you lift the beaters out of the mixture, the batter should create a ribbon that sits on the surface for a few seconds before it sinks inches This means your yolks are properly cooked. Remove the bowl from the water pan and set aside to cool.
• Add the mascarpone and instant coffee powder to the egg mixture. Using an electric mixer, whip the mixture just until stiff peaks form. Take care not to overwhip, or the mixture will separate.
• Layer the chocolate sauce and the cheese mixture in a serving glass, starting with the chocolate and ending with the cheese mixture (there should be at least 5 alternating layers. Garnish each serving with grated dark chocolate.
• Chill for at least 1 hour prior to serving to allow flavors to meld.

PICCOLO AFFOGATO AL CAFFE

Steps:

• Arrange 12 small glasses on a rimmed baking sheet. Fill each with 1/4 cup gelato. Freeze until firm, about 30 minutes. Pour 3 tablespoons espresso over each. Garnish with espresso beans. Serve immediately.

LA CREMINA DEL CAFFE PARTENOPEO (NEAPOLITAN COFFEE CREAM)

Steps:

• Whisk sugar and hot espresso together in a small bowl. Whip coffee and sugar vigorously and continuously until a cream forms with a pale, caramel color, 5 to 6 minutes.