Eggnog Mocha Parfait

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Dissolve the coffee powder in about 3 tablespoons of boiling water. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Boil up the pulp and pod with the milk. In the meantime, stir egg yolk and sugar with a whisk until creamy.

2. 2

   Gradually stir the hot milk into the egg-sugar mixture. Then pour the mixture back into the pot. Heat up while stirring constantly. The cream must not boil up! If the cream becomes thick (you can test this by putting some cream on the cooking spoon.

3. 3

   If it remains "lying on top" of the cream by holding the spoon at a slight angle, the cream has the right consistency). Take it off the stove. Continue stirring for a moment. Halve the cream. Strain one half of the cream (approx. 300 ml) through a fine pointed sieve into a bowl.

4. 4

   Mix the rest of the cream with the dissolved coffee and also pass through the sieve into another bowl. Now mix the vanilla base cream with advocaat. Place the bowls on a damp cloth and whisk cold with two (or successive) whisks for 10-15 minutes.

5. 5

   Place in the refrigerator and allow to cool completely (about 30 minutes). In the meantime, pre-cool a box mould (25 cm length/ 1.5 litres capacity) in the freezer. Whip half of the cream until stiff and carefully fold into the egg liqueur cream with a spoon.

6. 6

   Place the mould at an angle and pour in the mixture. Leave to freeze for about 1 1/2 hours. Then whip the remaining cream until stiff and fold into the mocha cream. Pour into the tin and refrigerate again for at least 1 1/2 hours.

7. 7

   In the meantime, thaw the raspberries for the raspberry sauce. Take some nice raspberries aside and freeze again. Puree the rest of the raspberries and sugar and pass through a sieve. Spread the raspberry puree as a sauce mirror on 4 plates.

8. 8

   If necessary, loosen the edge of the parfait with a knife and turn the parfait over onto a plate. Dip a kitchen towel in hot water, wring it out and place it briefly around the box form with the parfait. Pull off the mould.

9. 9

   Cut off four slices about 1 1/2 cm thick and arrange on the prepared plates. Cover the rest of the parfait and freeze again. Garnish plates with raspberries, mocha beans and lemon balm leaves.

10. 10

    Dust the edges of the plate with icing sugar and cocoa and serve immediately. Makes about 16 slices.