Stage 12: Coffee parfait with prunes in Armagnac recipe

Created by Gabriel Gaté

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Cuisine: French
Serves 8

Stage 12: Cugnaux – Luz-Ardiden

The south-west region around Toulouse produces some very hearty food, including cassoulet made with the local sausage. Gabriel visits one of the oldest makers of Armagnac and enjoys a sip or two of the golden drop. In the kitchen, he makes a rich Armagnac and prune ice-cream.

Ingredients

15 prunes, pitted, halved
50ml Armagnac
200g caster sugar
½ cup water
6 egg yolks
2 tsp coffee essence
300ml whipped cream
8-16 crystallised violets

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Preparation

Place the prunes and Armagnac in a bowl, stir well and leave to macerate for at least 1 hour.

Place the sugar and water in a small saucepan. Bring to a simmer and cook until the sugar syrup takes on a slight yellow tinge.

Place the egg yolks in an electric beater and, while beating on medium heat, gradually pour the syrup in over about 20-30 seconds. Continue beating for about 10 minutes until it’s creamy and cold.

Gently mix in the macerated prunes and coffee essence. Gently fold in the whipped cream. Transfer to a mould, cover with plastic film, and freeze for at least 8 hours.

Un-mould the parfait by dipping the mould briefly in warm water.

The parfait is lovely garnished with crystallised violets and, if you wish, a few extra prunes soaked in Armagnac.

If you enjoyed this Stage 12: Coffee parfait with prunes in Armagnac recipe then browse more French recipes, dessert recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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