Freeze Ahead Chocolate Chestnut Parfait Recipes

FREEZE-AHEAD CHOCOLATE & CHESTNUT PARFAIT

Steps:

• Rinse a 22 x 10 x 7cm deep loaf tin (about 1.5 litres in volume) with cold water, but don't dry it. Line the tin with cling film, smoothing out as many of the wrinkles as you can.
• Stir the chocolate, chestnut purée and amaretti biscuits together, then stir through the orange and zest. Gently fold in the cream until combined, then spoon the mixture into the tin. Smooth the top and cover with cling film. Freeze for 3-4 hrs until just firm.
• Take the parfait out of the freezer 20 mins before serving. To serve, dip the tin briefly in hot water, then turn out onto a serving plate and remove the cling film. Scatter over the grated chocolate and slice.

CHOCOLATE CARAMEL FROZEN PARFAITS

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.

CHESTNUT PARFAIT

Steps:

• Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool.
• Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour.
• After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.