This is the perfect summer BBQ pudding – its cold, its sweet and gives you the coffee pick up needed at the end of a rich meat feast.
This dessert takes some planning as it needs to be prepared the day before.
- 8 free-range egg yolks
- 100g/3½oz caster sugar
- 250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac
- 2 tsp freshly squeezed lemon juice
- 150ml/7fl oz whipping cream, whisked until soft peaks form when the whisk is removed
- 50ml Crème Fraiche
- 40g chocolate chips
- 40g chopped pistachio nuts
- 50ml/2fl oz coffee essence or cooled strong coffee
- Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy.
- Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F).
- Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool.
- Whisk in the cayenne pepper and lemon juice. Set aside until completely cold.
- Whisk one-third of the whipped cream into the cooled egg mixture, then carefully fold in the remaining cream until just combined.
- Fold through the crème fraiche, coffee essence, nuts and chocolate chips
- Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid.
- When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate.
- To serve, slice the coffee parfait and serve with crème fraiche and berries or a handful of chopped nuts.