Coffee And Cream Parfait Food

COFFEE-AND-CREAM PARFAIT

Steps:

• Sprinkle gelatin over 1/2 cup cold water in small saucepan; let stand one minute.
• Cook gelatin mixture over low heat for 2 minutes, stirring until gelatin dissolves.
• Stir in sugar, 1 1/2 cups water and coffee granules until dissolved.
• Pour into 1 quart bowl; chill 4 hours until firm.
• Once coffee mixture is set, beat whipping cream at medium speed with electric mixer until foamy.
• Gradually add 2 tablespoons sugar and coffee liqueur, beating until soft peaks form.
• Pull fork through set gelatin mixture, breaking into small pieces.
• Spoon 1/2 cup gelatin each into 4 parfait glasses.
• Top evenly with half of whipped cream mixture, repeating with second layer.
• Garnish with grated chocolate.

MOROCCAN COFFEE GRANITA WITH ORANGE WATER CREAM PARFAIT

Steps:

• For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
• Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
• Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
• For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
• Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs

COFFEE CAN ICE CREAM

Steps:

• For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
• Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
• Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
• Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
• For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
• For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
• For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
• For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
• For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.

CARAMEL COFFEE CREAM PARFAITS

Steps:

• In top of double boiler over hot water, place caramel and whipping cream.
• Stir until caramels are melted and sauce is smooth.
• Layer sauce and ice cream in 4 parfait glasses, beginning and ending with sauce.
• Top each parfait with chopped pecans.

COFFEE SEMIFREDDO

Steps:

• Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
• Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
• Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
• To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

COFFEE ICE CREAM

Steps:

• In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
• Add the milk, vanilla and coffee.
• Whisk until blended.
• Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

COFFEE ICE CREAM AND COOKIE PARFAITS

Steps:

• Spoon 1 tablespoons cookie crumbs into each of six 10-12 oz. parfait glasses or wine glasses. Top with 1/4 cup ice cream, then generous 1 tablespoons topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoons crumbs and a dollop of whipped cream. Freeze until firm.

COFFEE ICE CREAM AND COOKIE PARFAITS

Steps:

• Spoon 1 tablespoon cookie crumbs into each of six 10- to 12-ounce parfait glasses or wineglasses. Top with 1/4 cup ice cream, then generous 1 tablespoon topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoon crumbs and dollop of whipped cream. Freeze until firm. (Can be prepared up to 2 days ahead. Cover with plastic wrap and keep frozen.)

KAHLUA, TOASTED COCONUT, AND ICE-CREAM PARFAITS

Steps:

• Put 3 layers each coconut, liqueur, and ice cream in each of 2 wineglasses or parfait glasses, reserving about 1 tablespoon coconut and 2 teaspoons liqueur. Top parfaits with reserved coconut and liqueur and freeze, covered, 20 minutes.