Best Coffee Parfait Recipes

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-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.

LAYERED CHOCOLATE AND COFFEE PARFAIT

Steps:

• Combine custard powder and sugar in small saucepan.
• Whisk in 1/4 cup of the milk, mixing to a smooth paste.
• Stir in remaining milk.
• Stir over low heat until the custard comes to the boil and thickens.
• Remove from heat.
• Cover surface of custard with a plastic food wrap and set aside to cool.
• Whip together cream and essence.
• Gently fold in to the cold custard.
• Dissolve coffee in the water.
• Stir in liqueur.
• Cool.
• Cut the sponge cake into bite sized cubes.
• Divide half the sponge between 4 parfait glasses.
• Drizzle half the coffee mixture over the sponge.
• Top with half the custard.
• Sprinkle over half the chocolate.
• Repeat these 3 layers once more, finishing with the chocolate.
• Cover and refrigerate for 2 hours.
• Just before serving, garnish with the chocolate sprinkles or curls.
• *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.

COFFEE PARFAIT

Steps:

• 1. Place coffee in a large glass measuring cup and microwave for 1 minute or until it boils. Remove from microwave and add the jello, and granulated sugar and stir until dissolved. Add cold water and 1/4 cup of rum or alternate ingredients*.
• 2. Pour mixture into an 8-inch square dish. Picture was taken while in the fridge..you can see reflection of food in jello..LOL
• 3. Chill until firm- about 4 hours. Cut into cubes or scoop with a small spoon.
• 4. Add brown sugar and rum to the thawed whipped topping or alternative**
• 5. Layer topping mix and coffee cubes in sherbet glasses . Beginning with topping and ending with topping.enjoy!