Khalab
International Cuisine

A recipe serves 6-8 persons

For The Parfait
200g fine granulated sugar
125ml water
150g egg yolks
1g salt
200g bitter chocolate couverture/ roughly chopped
150 ml strong espresso coffee
2 drops of vanilla essence
500ml whipping cream / beaten stiff
For garnish and deco
150g fine granulated sugar
60g almond slices
1 teaspoon cocoa powder
A few fresh mint leaves

Boil sugar and water, beat the egg yolks and add slowly the hot sugar syrup, keep beating till reaching room temperature, than add slowly the coffee, chocolate and vanilla essence, last fold under lightly the whipping cream.

Fill the parfait into 6-8 cappuccino cups cover each of them with a piece of baking paper and place into the deep freezer (-5 degrees Celsius) for 24 hours.

Melt sugar to the caramel point, remove from the fire add almonds mix well and pour the caramel onto an oily piece of aluminium paper, leave it to cool down 100%.

After the caramel is completely cold, brake into pieces and splits.

Remove a cappuccino cup from the freezer place onto a large dessert plate top the parfait with a bit of whipped cream, dust with cocoa powder, garnish the plate with caramel splits and mint leaves.