Coffee and Cinnamon Parfait with Strawberries
By OcadoLife
Published on 05 September 2023
An easy win for summer parties, this affogato-style Coffee and Cinnamon Parfait with Strawberries, from author, recipe writer and co-founder of the Wahaca group of Mexican restaurants Thomasina Miers, is a quick-to-prep, no-churn, silky-smooth ice cream served with macerated strawberries, or fresh raspberries if you prefer. Feel free to swap the coffee for coffee liqueur for a boozy twist too. Looking for more strawberry recipes? Look no further.
Time and servings
15 minsTotal time
10Servings
15 minsPrep time
Ingredients
- 2 tbsp instant coffee
- 400ml double cream
- 170ml condensed milk
- 1 tsp ground cinnamon
- 1 tsp vanilla bean extract
- 250g strawberries, halved or quartered depending on size
- 1 tbsp icing sugar
- 1 lime, finely zested and juiced
- 50g dark chocolate, chopped or grated (optional)
Method
Step 1
Line a 2lb (900g) loaf tin with cling film, leaving enough overhang to cover once filled. Put the coffee in a small cup, add 2 tbsp freshly boiled water and stir until dissolved. Set aside to cool for 5 mins.Step 2
Meanwhile, in a large mixing bowl, use an electric whisk to combine the cream and the condensed milk until thickened to soft peaks. Fold in the cooled coffee mixture along with the cinnamon and vanilla; gently mix together.Step 3
Tip the mixture into the prepared tin, smoothing the top, and cover with the cling film. Freeze for at least 6 hrs, or ideally overnight.Step 4
Prepare the fruit 1 hr before you want to serve the parfait. In a bowl, combine the strawberries with the icing sugar and the lime zest and juice. Leave to macerate at room temperature until ready to serve.Step 5
Turn out the parfait on to a serving plate. Serve it in slices with a spoonful of the strawberries and a sprinkling of chocolate, if using. Freeze leftover parfait in a sealed container. The strawberries will keep chilled for up to 2 days.