Parfait is a French word meaning "perfect" commonly employed to describe a kind of frozen dessert. Parfait is really a broad term used to describe many different types of layered foods served in a dish. It is a popular dessert in fairly upscale restaurants who want to offer something a bit more casual than the heavier traditional French desserts. This recipe is more tropical in flavour and is a favourite of mine in the hot summer months.
Ingredients serve 10
2 eggs (100 ml)
½ cup Caster sugar (100 g)
45g white chocolate
45 ml Malibu
300 ml Fresh cream
Dark chocolate
Coconut
Method
Whisk cream to a soft peak and put aside in a bowl.
Using a food mixer, whisk eggs and sugar until light and fluffy approx. 15 min.
Melt chocolate and mix in the Malibu
Add chocolate mix to the egg mix and fold in the cream
Divide mixture into lightly greased 100 g Dariole moulds and cover with food wrap.
Freeze for at least 12 hours before use.
Melt some dark chocolate and spread on a piece of baking paper and drizzle some toasted coconut on top. Put in the fridge until stiff and then break chocolate up in small pieces.
Remove the parfait from moulds and arrange on a plate, surround with mixed berry coulis and decorate with chocolate pieces.
Note: Coulis is made by cooking fruit (e.g. Blueberry, Raspberry and Blackberry) with a small amount of sugar and cooled in the fridge before use.
No comments:
Post a Comment