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Print Recipe
Biscuit with Coffee Parfait and Meringue Cream Recipe
Ah, beautiful France, a country of culinary masterpieces and exquisite desserts... Delicate biscuit, melting in the mouth parfait, the famous snow-white meringue, and all this combined is an amazing French dessert, taste reminiscent of cool ice cream. Try the delicacy that I want to present to your attention, it will not leave anyone indifferent – a thin biscuit base that has absorbed the aroma and moisture of coffee parfait and meringue cream, which gives the dessert extraordinary tenderness and dazzling whiteness!
Prep Time 10 minutes
Cook Time 180 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. To begin, soak the gelatin in 200 ml of cold boiled water for swelling. Prepare a biscuit: yolks 3 eggs beat with vanilla (1 bag) and 150g of sugar in a lush white foam.
    To begin, soak the gelatin in 200 ml of cold boiled water for swelling.
Prepare a biscuit: yolks 3 eggs beat with vanilla (1 bag) and 150g of sugar in a lush white foam.
  2. Then put the softened butter, flour and baking powder, whisk again. Separately, beat egg whites until stable peaks. Connect the proteins to the dough and gently mix with a spoon-from top to bottom.
    Then put the softened butter, flour and baking powder, whisk again. Separately, beat egg whites until stable peaks. Connect the proteins to the dough and gently mix with a spoon-from top to bottom.
  3. Pour the dough into a greased form and put in a preheated oven for 25-30 minutes. Bake at 180 degrees.
    Pour the dough into a greased form and put in a preheated oven for 25-30 minutes. Bake at 180 degrees.
  4. The finished cake to cool in the baking pan.
    The finished cake to cool in the baking pan.
  5. While the basis of our dessert cools, prepare parfait: 3 egg yolks beat with 100g of sugar and put on a quiet fire.
    While the basis of our dessert cools, prepare parfait: 3 egg yolks beat with 100g of sugar and put on a quiet fire.
  6. Coffee dissolve in 200ml of boiling water and pour a thin stream into the yolk mass, stirring constantly, bring to a boil and cook for 2-3 minutes. Do not forget to stir, the mass quickly burns. Turn off the fire and pour the swollen gelatin. Stir the gelatin to dissolve well. A lot cool.
    Coffee dissolve in 200ml of boiling water and pour a thin stream into the yolk mass, stirring constantly, bring to a boil and cook for 2-3 minutes. Do not forget to stir, the mass quickly burns. Turn off the fire and pour the swollen gelatin. Stir the gelatin to dissolve well. A lot cool.
  7. Whisk the cold cream, but do not let them turn into a lumpy mass.
    Whisk the cold cream, but do not let them turn into a lumpy mass.
  8. Pour the cooled coffee-yolk mixture into the whipped cream and whisk again slightly, until smooth.
    Pour the cooled coffee-yolk mixture into the whipped cream and whisk again slightly, until smooth.
  9. Liquid parfait pour into the form in which you baked the biscuit, put the biscuit on top of the bottom side up and put to solidify in the refrigerator for 2-3 hours.
    Liquid parfait pour into the form in which you baked the biscuit, put the biscuit on top of the bottom side up and put to solidify in the refrigerator for 2-3 hours.
  10. Then remove the form, hold it slightly over hot steam and turn the contents on a flat dish.
    Then remove the form, hold it slightly over hot steam and turn the contents on a flat dish.
  11. Prepare the meringue cream: beat the remaining 3 egg whites with 2 tablespoons of water, a packet of vanilla and powdered sugar in a water bath, at low speed for about 5 minutes, then at high speed for another 3-4 minutes. Remove from heat and whisk until the cream has cooled.
    Prepare the meringue cream: beat the remaining 3 egg whites with 2 tablespoons of water, a packet of vanilla and powdered sugar in a water bath, at low speed for about 5 minutes, then at high speed for another 3-4 minutes. Remove from heat and whisk until the cream has cooled.
  12. This cream-meringue is good because it is heat-treated, it is very delicate and delicious and holds its shape well.
    This cream-meringue is good because it is heat-treated, it is very delicate and delicious and holds its shape well.
  13. Cover the top with parfait cream, spoon make a simple pattern, sprinkle the top with coconut chips or powdered sugar.
    Cover the top with parfait cream, spoon make a simple pattern, sprinkle the top with coconut chips or powdered sugar.
  14. Incomparably delicious dessert! My daughters half ate almost immediately, but after standing in the refrigerator overnight, this delicacy becomes even tastier and softer!
    Incomparably delicious dessert! My daughters half ate almost immediately, but after standing in the refrigerator overnight, this delicacy becomes even tastier and softer!

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