Coffee and Armagnac Parfait

Coffee and Armagnac Parfait
This icy dessert combines the pleasure of strong coffee with a shot of good
brandy. A base of heavy cream provides a smooth texture, lasting body and
stability. For an authentic presentation, serve it in traditional fluted parfait
glasses. Cognac or another brandy may be substituted for the Armagnac, if you
wish

2/3 cup sugar
1/3 cup water
4 egg yolks
2 cups heavy cream
2 1/2 tablespoons coffee extract
1/3 cup Armagnac

Unsweetened cocoa or roasted coffee beans, optional
In a saucepan, combine the sugar and water. Stir until the sugar is dissolved;
bring to a boil over high heat.
Meanwhile, place the egg yolks in a heatproof bowl. As soon as the sugar-water
syrup boils, remove from the heat and slowly pour the mixture into the egg yolks
while whisking vigorously.
Place the bowl over (not touching) barely simmering water in a pan. Continue to
whisk vigorously until the mixture is frothy and stiff, 3-4 minutes.
Remove the bowl from over the water and, using an electric mixer set on high
speed or the whisk, continue to beat until the mixture cools down completely,
about 5 minutes. Set aside.
Place the cream in a large bowl. Using an electric mixer fitted with clean
beaters, beat until soft peaks form. Add the coffee extract, Armagnac and cooled
yolk mixture and, using a rubber spatula, fold together gently.

Espresso Coffee Extract
• 1/2 c. milk
• 1/4 c. finely ground espresso coffee

For the coffee extract:
Bring the milk to a boil, add the espresso, and stir. Remove from heat. Cover,
and let it steep for 2-3 minutes. Strain through paper towels.
Divide the mixture evenly among 4-6 individual parfait glasses. Cover and
freeze for at least 5 hours or, preferably, overnight.
Serve each parfait garnished with a dusting of cocoa or a few coffee beans, if
desired. Wrap and place in refrigerator until chilled to about 40°, preferably
overnight. Pour into an ice-cream maker and prepare according to machine
instructions.
Yield: about 1-1/2 quarts