Coffee and Coconut Parfait

Preparation

1. Lightly whip the cold QimiQ Whip Coffee until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Whisk the egg, sugar and liqueur over steam until fluffy. Remove from the heat and continue to whisk until cold.
3. Add the egg mixture to the QimiQ Whip Coffee and continue to whip until the required volume has been achieved.
4. Line a terrine mould with cling film. Pour the parfait mixture into the mould and freeze.
5. Tip out of the mould, remove the cling film and coat with coconut flakes.