- 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
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.
Garnish with fresh seasonal fruit.