Coffee and Armagnac Parfait with Dried Plums
This do-ahead dessert, combining Armagnac-soaked dried plums and creamy coffee mousse, is the perfect conclusion to an elegant dinner.
1 cup (about 6 ounces) pitted dried plums
About 1 cup Armagnac, cognac or other brandy
4 large egg yolks
2/3 cup sugar
1/3 cup water
1 1/2 tablespoons hot water
1 tablespoon instant coffee
2 cups whipping cream
In small bowl, combine dried plums and enough Armagnac to cover; cover and let stand overnight. Remove 8 of the dried plums; set aside. Cut each of the remaining dried plums into 8 pieces; return to Armagnac. Set aside.
Place yolks in large heatproof bowl. In small saucepan, heat sugar and water to a boil, stirring constantly to dissolve sugar. While beating with electric hand mixer, slowly pour hot sugar mixture into yolks, mixing well. Place bowl over (not in) pot of simmering water. Beat on high until mixture is pale and thick. Remove bowl from heat; beat on high about 5 minutes or until mixture cools to room temperature; set aside.
In cup, mix hot water and instant coffee; set aside. In large bowl, beat cream to form stiff peaks. Mix in coffee and 1/3 cup of the Armagnac from dried plums. Fold in yolk mixture to blend thoroughly. Drain and fold in cut-up dried plums. Spoon mixture into 8 stemmed glasses. Freeze at least 5 hours or overnight. To serve, garnish with reserved whole dried plums.
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