Chocolate and Raspberry Parfait
(Serves 4 – 6)
- Food and Wine
- Jeremy Jones has the Food, John Hawkesby has the wine. (duration: 12′47″)
- Download: Ogg Vorbis MP3
- 200g dark chocolate
- 250g fresh raspberry puree
- 2 egg yolks
- 1 whole egg
- 100g caster sugar
- 300mls whipping cream
Puree raspberries in a food processor and sieve to remove seeds.
Place chocolate in a bowl and place over a saucepan of simmering water (or you can use a microwave). Using an electric mixer, whisk the egg yolks, whole egg and caster sugar to a stiff sabayon before quickly adding the warm chocolate.
In a separate bowl, whisk the whipping cream and raspberry puree to a ribbon stage. Finally, very carefully fold the chocolate sabayon mix and the semi whipped cream mix together, ensuring they are not over mixed. Pour into a rectangular tin lined with baking paper and allow to freeze until firm.
For serving, remove from freezer, cut into squares, place on serving plates and garnish with fresh raspberries, some raspberry coulis made from fresh raspberries, sugar and lemon juice to taste, and a sprig of fresh mint. Dust with icing sugar to finish.
Suggested wines to complement this recipe
Brown Brothers 'Cienna' 2008
Clearview Sea Red Dessert Wine