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 chilled espresso (depending upon how you like your drink)
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.

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