FESTIVE FROZEN CHOCOLATE PARFAIT
Try this cross between dense chocolate cake, rich chocolate ice cream and Christmas tiffin. Best of all, it can be sliced straight from the freezer
Provided by Tom Kerridge
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
- Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.
Nutrition Facts : Calories 548 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE CARAMEL FROZEN PARFAITS
Categories Milk/Cream Mixer Chocolate Egg Dessert Freeze/Chill Vanilla Winter Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
- Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
- Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
- Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
- Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
- To serve, carefully tear off each paper cup and invert parfaits onto plates.
FROZEN CHOCOLATE HAZELNUT PARFAIT
Provided by Food Network
Number Of Ingredients 9
Steps:
- Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
- Merlot, L'Ecole No. 41, Columbia Valley, 1996
- Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
- Merlot, Columbia Crest, Columbia Valley, 1997
- Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
- Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)
FROZEN CHOCOLATE BOURBON PARFAITS
Categories Bourbon Milk/Cream Chocolate Egg Dessert Winter Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate in 1/2 cup water, stirring until smooth, and stir in bourbon until combined well. Remove top of double boiler or bowl from heat.
- In a large metal bowl with a hand held electric mixer beat eggs and granulated sugar until combined. Set bowl over a large saucepan of simmering water and beat mixture until light and thickened, about 6 minutes.
- In a very small saucepan sprinkle gelatin over remaining 2 tablespoons water and let stand 1 minute to soften. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Beat chocolate and gelatin mixtures into egg mixture and cool to room temperature.
- In a bowl beat 1 1/2 cups cream until it just holds stiff peaks. Fold cream into chocolate mixture thoroughly and divide among eight 1 1/2-to 2-cup stemmed glasses. Freeze parfaits, covered with plastic wrap, until set, about 1 hour.
- In a bowl beat remaining 2 cups cream until it holds soft peaks. Sift confectioners' sugar over cream and beat until cream just holds stiff peaks.
- Transfer whipped cream to a pastry bag fitted with a decorative tip and pipe onto parfaits. Garnish with praline pieces. Freeze parfaits until solid, about 4 hours. Parfaits may be made 2 days ahead and frozen, covered.
- Let parfaits stand at room temperature 15 minutes before serving.
FROZEN CHOCOLATE PARFAIT
The Frozen Chocolate Parfait is a combination of yogurt and chocolate *Cooking time is freezing time*
Provided by Emmmarpm
Categories Frozen Desserts
Time 1h2m
Yield 9 parfaits, 9 serving(s)
Number Of Ingredients 5
Steps:
- Fill each cup with one layer of yogurt which is about 2 tbsp
- Fill each cup with one layer of Hershey Syrup which is about 2 tablespoons.
- Fill each cup with another layer of yogurt, about 2 tbsp
- Fill each cup with one layer of semi-sweet chocolate chips, about 2 tablespoons.
- Fill each cup with another layer of yogurt, about 2 tablespoons.
- Fill each cup with one layer of white chocolate chips, about 2 tbsp
- Freeze for 2 hours.
Nutrition Facts : Calories 353.8, Fat 13.1, SaturatedFat 7.8, Cholesterol 8.1, Sodium 97, Carbohydrate 56.1, Fiber 2, Sugar 49.1, Protein 6.6
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