Café Panna Cotta with Caramel Sauce and Brandy (Frozen Coffee Parfait with Caramel Cognac Sauce)

Name: Café Panna Cotta with Caramel Sauce and Brandy
Yield: 8
Ingredients: For the parfait; 100 ml of milk; 6 egg yolks; 100 g of granulated sugar; 5 g of instant coffee powder; 250 ml of whipped cream; Caramel sauce with brandy; 200 g of granulated sugar; 150 ml of water; 70 ml of brandy; Whipped cream topping; 100 ml of whipped cream; 10 g of granulated sugar; Decoration; Cocoa powder; Coffee grounds or chocolate shavings

1
For the parfait
2
100 ml of milk
3
6 egg yolks
4
100 g of granulated sugar
5
5 g of instant coffee powder
6
250 ml of whipped cream
7
Caramel sauce with brandy
8
200 g of granulated sugar
9
150 ml of water
10
70 ml of brandy
11
Whipped cream topping
12
100 ml of whipped cream
13
10 g of granulated sugar
14
Decoration
15
Cocoa powder
16
Coffee grounds or chocolate shavings

Ingredients

1
For the parfait
2
100 ml of milk
3
6 egg yolks
4
100 g of granulated sugar
5
5 g of instant coffee powder
6
250 ml of whipped cream
7
Caramel sauce with brandy
8
200 g of granulated sugar
9
150 ml of water
10
70 ml of brandy
11
Whipped cream topping
12
100 ml of whipped cream
13
10 g of granulated sugar
14
Decoration
15
Cocoa powder
16
Coffee grounds or chocolate shavings

Directions

1
For the parfait
2
Heat the milk with half the quantity of sugar
3
Beat in the egg yolks and mix well
4
Heat until thickened
5
Transfer to a blender and blend until cooled
6
Add the coffee, dissolved in a little water, and mix gently
7
Add the whipped cream and mix gently again
8
Transfer to coffee cups that can be taken to the freezer for 2-3 hours
9
Caramel sauce
10
Make caramel with sugar and water
11
Perfume with brandy and let it cool down
12
Assembly
13
Remove the cups from the freezer, decorate with whipped cream, sprinkle with cocoa powder, and serve with caramel sauce at the side.