Cappuccino Parfait

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 200 ml / 6.8 fl.oz. heavy cream
  • 100 ml /3.4 fl.oz. milk
  • 90 ml / 3 fl.oz. espresso
  • 40 ml / 1.4 fl.oz. Irish Cream flavouring syrup
  • 70 g / 2.5 oz. brown sugar

PREPARATION:

Fully dissolve sugar in hot coffee. Add heavy cream, milk and syrup and fill into 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 3 hours. Then place the parfait mixture in parfait molds or cappuccino cups and freeze for at least 3 to 4 hours.

Serving suggestion:
Garnish with fresh seasonal fruit.

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