Home Recipes Ice coffee 'mandorle'

Ice coffee 'mandorle'

An inspirational recipe for iced coffee with almond parfait.

Dessert Dinner Evening
7f050000-ff27-0003-f3c5-08d7467edbde

Ingredients

Almond parfait

1000 ml Debic Parfait

200 g almond paste or marzipan

Garnish

100 g chocolate rounds

1 x small carafe of coffee per person

800 ml Debic Cream with Sugar

Debic products used

7f050000-ff27-0003-eb0d-08d7473a28dc

Debic Parfait 1L

  • Home made end result
  • No ice machine needed
  • Convenient and time-saving 4-step preparation

Preparation

Almond parfait

Soften the almond paste using a small part of the liquid Debic Parfait.

Whip the rest of the Debic Parfait to a light mousse.

Add the softened almond paste and whip a little more to form a smooth mass.

Divide the mousse into half sphere moulds and freeze.

Remove the frozen half spheres and roll them into pretty round balls.

Finishing touch

Assemble the iced coffee for customers at the table.

To do this, place a few balls of almond parfait in a heatproof glass.

Sprinkle with chocolate rounds.

Pour the fresh coffee onto the parfait at the table.

Serve with whipped Debic Cream with Sugar on the side.

Recipe tags Dessert Dinner Evening Tiramisu CulinaireOriginal
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.