Frozen Coffee Parfait
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 4.75 g | (5 %) | ||
| Fat | 25.46 g | (22 %) | ||
| Carbohydrates | 31.56 g | (21 %) | ||
| Sugar added | 24.95 g | (100 %) | ||
| Roughage | 0.79 g | (3 %) |
| Vitamin A | 295.96 mg | (36,995 %) | ||
| Vitamin D | 1.34 μg | (7 %) | ||
| Vitamin E | 2.93 mg | (24 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 0.61 mg | (5 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 31.11 μg | (10 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 1.39 μg | (3 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17.88 mg | (19 %) | ||
| Potassium | 161.16 mg | (4 %) | ||
| Calcium | 84.49 mg | (8 %) | ||
| Magnesium | 14.37 mg | (5 %) | ||
| Iron | 0.07 mg | (0 %) | ||
| Iodine | 38.57 μg | (19 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 15.16 g | |||
| Cholesterol | 161.45 mg |
Preparation steps
Bring half of the cream and the sage to a boil, reduce the heat and let simmer for about 5 minutes then remove from the heat. Separate the eggs. Whip the egg whites until stiff and chill. Whisk the egg yolks and sugar over a hot water bath until creamy. Slowly whisk in the hot sage cream then the coffee and cognac. Transfer to an ice bath and stir until completely cooled. Whip the remaining cream until stiff and fold into the cooled cream mixture along with the egg whites. Transfer to a freezer-safe container, cover and freeze for about 3 hours, stirring occasionally to prevent large ice crystals from forming.
Scoop the coffee ice cream into serving bowls. Rinse the orange in hot water, pat dry and finely grate the zest. Peel the orange with a sharp knife and cut into segments. Garnish the ice cream with orange zest, a sage leaf and the orange segments. Spoon iced coffee around the scoops.
