Espresso Au Gratin with Fruits on Tonga Bean Sauce

Boil the espresso beans with the whipped cream and infuse for about 1 hour.

Strain and leave to cool. Whip the yolks with the sugar, warm and cold. Add the espresso cream and coffee liqueur. Divide the amount in half and stir in the coffee powder in one half. Next, fold in the whipped cream. Pour this quantity into portion rings (size 8, 5 cm ø, height 2, 0 cm) or triangular molds (leg length 10 cm, height 3, 0 cm) in 2 layers and place in the freezer.

Cut the fruit into wedges, marinate with a little liqueur and powdered sugar.

Make a sauce from milk, egg yolk, whipped cream and tonga bean (like custard).

Remove the frozen espresso parfaits from the molds. Sprinkle with powdered sugar and then gratinate with a blowtorch.

Serving: Spoon the tonka bean sauce onto the plate. Form the espresso parfait in the center. Surround with the marinated fruits.

Mint bouquets to garnish.

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