Mocha parfait with apricot sauce

For 4 people
  • 2 egg yolk
  • 70 g Sugar
  • 2 TL instant coffee
  • 200 g whipped cream
  • 1 Knife tip Cardamom
  • 3 EL grated chocolate
  • 1 can (s) (425 ml; Abtr. Weight: 250 g) Apricots
  • 2-3 EL Apricot liqueur
  • some mint leaves
45 minutes
light
1.
Egg yolks and sugar with Mix the whisk of the hand mixer. Dissolve soluble coffee in 1-2 tablespoons of hot water and add to the egg yolk mixture. Beat in a hot water bath until thick and creamy.
2.
Remove the bowl and stir until cold. Whip the whipped cream until stiff, add the cardamom and 2 tablespoons of grated chocolate and fold into the mocha cream. Divide the mixture into 4 molds (125 ml content) and place in the freezer for at least 4-5 hours.
3.
Puree the apricots in the juice, add liqueur to taste and distribute the sauce on 4 plates. Take the molds out of the freezer, dip them briefly in hot water and turn the parfait out. Arrange on top of the fruit sauce and garnish with mint leaves and the remaining chocolate flakes.
1 person approx.:
  • 400 kcal
  • 1680 kJ

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