Mocha parfait with apricot sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix the egg yolks and sugar with the whisks of the hand mixer. Dissolve soluble coffee in 1-2 tablespoons of hot water and add to the egg yolk mixture. Whip until thick and creamy in a hot water bath.

2. 2

   Remove the bowl and stir until cold. Whip the whipped cream until stiff, add cardamom and 2 tablespoons of chocolate shavings and fold into the mocha cream. Divide the mixture into 4 moulds (125 ml capacity) and place in the freezer for at least 4-5 hours.

3. 3

   Puree the apricots in the juice, season with liqueur and divide the sauce between 4 plates. Remove the ramekins from the freezer, dip them briefly in hot water and turn the parfait over. Arrange on the fruit sauce and garnish with mint leaves and the remaining chocolate shavings.