Triple Chocolate Parfait
Ingrediënten
Ingredients for 16 Servings For Chocolate I
- ¼ cup 60 g Granulated sugar for boiling
- 4 tsp 2 cl Water
- 3 Egg yolks
- 4 tsp 20 g Granulated sugar for the egg
- 2 tbsp Rum
- 4 oz 120 g Dark couverture chocolate
- 1 cup 250 ml Heavy cream
For Chocolate II
- ¼ cup 60 g Granulated sugar for boiling
- 4 tsp 2 cl Water
- 3 Egg yolks
- 4 tsp 20 g Granulated sugar for the egg
- 3 tbsp Kirsch cherry brandy
- 4 oz 120 g White couverture chocolate
- 1 cup 250 ml Heavy cream
For Chocolate II
- ¼ cup 60 g Granulated sugar for boiling
- 4 tsp 2 cl Water
- 3 Egg yolks
- 4 tsp 20 g Granulated sugar for the egg
- 3 tbsp Nougat liqueur
- 4 oz 120 g Milk couverture chocolate
- 1 cup 250 ml Heavy cream
For the Almond Sauce
- 1¼ cup 300 ml Heavy cream
- Almond milk syrup milk reduced to syrup consistency with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil
- Bitter almond extract
Instructies
- For the first chocolate, boil ¼ cup (60 g) (!
- ) of sugar.
- Beat the egg yolks and 4 teaspoons (20 g) of sugar.
- Slowly pour in the hot sugar water and beat until the mixture has cooled.
- Chop up the chocolate, melt in a bain-marie, and add to the mixture along with the alcohol.
- Finally, fold in the whipped cream.
- Fill a terrine pan and freeze for 2 hours.
- (The terrine pan should be ⅓ full.
- )
- For the second chocolate, follow the same directions as the first.
- Fill the terrine pan to the ⅔ mark and freeze for another 2 hours.
- Prepare the third chocolate the same way, fill the terrine pan, and freeze for another 2 hours.
- For the almond sauce, whip the cream halfway, and flavor with almond milk syrup and some almond extract.
- Dip the parfait briefly in hot water and remove from the pan.
- Pour a circle of sauce onto a plate.
- Cut the parfait into slices and serve on the sauce.
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