Ingredients
- 250 ml vegetable cream
- 1 tube of 170 g condensed milk
- 1 cup of bitter espresso coffee
- Bitter cocoa taste
Preparation
- Prepare the coffee in advance and let it cool.
- Mix the cold coffee with the condensed milk in a bowl until you get a smooth cream.
- Beat the cold cream from the refrigerator.
- Fold the coffee cream into the cream using gentle upward movements.
- Place the resulting cream in a silicone muffin tin (the aluminum tin must be lined with cling film).
- Cover with plastic wrap and freeze for at least 5-6 hours.
- When the time is up, turn the parfaits out into serving dishes and sprinkle with bitter cocoa.