No forks or spoons required, just easy-to-pick-up … I’m honored to partner with Milk Means More to bring you this fabulous recipe. This Chocolate Parfait will not only take you back in time, but it will also help you treat yourself to dessert on the lighter side. Required fields are marked *. Turn the parfait onto plates just before serving and decorate with little swirls of cream, some mint leaves and the chocolate … When all mix is in slowly add the melted chocolate. Cook it down and strain the juice from the solids and you have the cherry puree ready to go. Serve with reserved cherry juice, fresh cherries, and chocolate shavings, (11.8floz)thickened (heavy / whipping) cream, cold, (4.4oz) dark (50%) chocolate, coarsely chopped, (250ml / 4.2floz) whole (full cream) milk, Place the pitted cherries, sugar and water in a small saucepan over low heat. For chocolate délice, preheat oven to 160C. 1-2 punnet fresh berries (strawberries (sliced) or blueberries or raspberries, or a mixture) This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. The cherry puree takes a little time but not a lot of effort and you could just stir through jam if you prefer. Good appetite! Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. 200mL water. Serve it elegantly or as an ice cream sandwich. Delicious magazine is a part of Eye to Eye Media Ltd. Fill a medium sauce pan half way with water and place on medium heat. 2 eggs Takes 25-30 minutes to make, plus 4-5 hours chilling, About 25 fresh mint leaves, plus extra for decoration, Plain chocolate curls (We used Supercook Belgian chocolate scrolls from Sainsbury’s). Combine completely. Fold in glace cherries, followed by the crème fraîche and thickened cream. Place all ingredients into TM bowl and cook: 4 min | 90C | SP4, with MC in place. This site uses Akismet to reduce spam. Frozen chocolate parfait with glace cherries. It has straight sides and sharp corners and holds a capacity of approximately 6 cups. As members and visitors, your daily support has made The Staff Canteen what it is today. Roll up 25 large mint leaves and cut into shreds (keep the small leaves for decoration). 100gm 85% dark chocolate*, melted. If an account was found for this email address, we've emailed you instructions to reset your password. Place all ingredients into a bowl and gently mix together. Start by heating the milk and vanilla in a saucepan just until it’s steaming – don’t boil it. Nothing groundbreaking, but a very nice chocolate orange parfait that has garnered good reviews and compliments in our restaurant. ! You can use either a regular pudding mix or a sugar-free instant pudding mix. 300mL Bulla Crème Fraîche. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Leave to cool slightly.- Meanwhile, whisk the egg whites and the cream to a soft peak stage. Place caster sugar, water and cocoa into a pot and mix together thoroughly, bring to the boil. Difficulty easy; Cooking time less than 30 minutes; Serves serves 10 or more; Ingredients Method . Using a spatula, fold the egg yolk mixture with the melted chocolate and keep in a warm place.Place egg whites in the bowl of a stand mixer or using a hand held mixer, start whipping on medium speed with the whisk attachment. Scrape sides and repeat: 10 sec | REVERSE | SP4, until uniform in colour. This is best left to set in the freezer overnight. 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