serves
8
cook
2 hours
serves
8
people
cooking
2
hours
Ingredients
500ml cream
1 egg
1 egg yolk
75g caster sugar
150g Lindt Excellence 85% Cocoa
1 gelatine leaf
50g slivered almonds, toasted
50g pistachios, toasted
Optional
¼ teaspoon chilli powder
Instructions
Place ¼ of the cream into a saucepan and bring to the boil on a moderate heat. In the meantime, break up the chocolate into small pieces.
Soak the gelatine leaf in a small bowl of cold water and set aside. Once the cream is boiling, turn off the heat. Add chocolate all at once, whisking until mixture is smooth and glossy; set aside.
Whip remaining cream to ribbon stage.
Mix together egg and sugar in a electric mixer with a whisk attachment until light and fluffy. Fold chocolate mixture into the eggs, creating a smooth mass.
Dissolve the gelatine and mix into the chocolate mix. Gently fold in cream, nuts (and chilli).
Place mixture into a paper lined 25 cm long rectangle cake tin; smooth the top; cover with cling film and freeze overnight.
Cut into 3cm-wide portions; allow to sit on serving plate; garnish and serve. The key to serving parfait is to allow the dessert to sit on the serving plate to defrost for 10 minutes or so.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
