What’s Christmas without a little magic right? Well this Chocolate Parfait featuring our Natural Gelatin certainly brings some chocolatey magic to the table. Velvety chocolate layers with benefits for gut wellbeing take you on a decadent journey where nutrition meets heavenly flavours. You can also pre make these cuties in cups - less stress on Christmas Day is a win if you ask us!
Place 1 cup of the cream into a saucepan and bring to a boil over moderate heat. In the meantime, break up the chocolate into small pieces.
Bloom gelatin in a small bowl with ½ tbsp water, mix, 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 (3 cups) to ribbon stage.
Whisk together egg and sugar with an electric mixer until light and fluffy.
Fold chocolate mixture into the eggs; this should create a smooth mass.
Dissolve the gelatin and mix into the chocolate mixture. Gently fold in cream and nuts.
Place mixture into a parchment-lined (about 10 inches long) rectangle cake tin, smooth the top, cover with cling film, and freeze overnight.
To serve, drizzle with melted chocolate and top with fresh berries - have fun!
Cut into 1.2-inch-wide portions, allow to sit on a 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.
Place 250ml 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.
Bloom gelatin in a small bowl with ½ tbsp water, mix 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 (750ml) to ribbon stage.
Whisk together egg and sugar with an electric mixer until light and fluffy.
Fold chocolate mixture into the eggs, this should create a smooth mass.
Dissolve the gelatin and mix into the chocolate mix. Gently fold in cream and nuts.
Place mixture into a paper lined (about 25 cm long) rectangle cake tin, smooth the top, cover with cling film and freeze overnight.
To dress, drizzle with melted chocolate and top with fresh berries - have fun!
Cut into 3cm-wide portions, allow to sit on a 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.
Chocolate Parfait
with Natural Gelatin
Easy peasy
12
1 hour + overnight setting
What’s Christmas without a little magic right? Well this Chocolate Parfait featuring our Natural Gelatin certainly brings some chocolatey magic to the table. Velvety chocolate layers with benefits for gut wellbeing take you on a decadent journey where nutrition meets heavenly flavours. You can also pre make these cuties in cups - less stress on Christmas Day is a win if you ask us!
Place 1 cup of the cream into a saucepan and bring to a boil over moderate heat. In the meantime, break up the chocolate into small pieces.
Bloom gelatin in a small bowl with ½ tbsp water, mix, 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 (3 cups) to ribbon stage.
Whisk together egg and sugar with an electric mixer until light and fluffy.
Fold chocolate mixture into the eggs; this should create a smooth mass.
Dissolve the gelatin and mix into the chocolate mixture. Gently fold in cream and nuts.
Place mixture into a parchment-lined (about 10 inches long) rectangle cake tin, smooth the top, cover with cling film, and freeze overnight.
To serve, drizzle with melted chocolate and top with fresh berries - have fun!
Cut into 1.2-inch-wide portions, allow to sit on a 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.
Place 250ml 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.
Bloom gelatin in a small bowl with ½ tbsp water, mix 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 (750ml) to ribbon stage.
Whisk together egg and sugar with an electric mixer until light and fluffy.
Fold chocolate mixture into the eggs, this should create a smooth mass.
Dissolve the gelatin and mix into the chocolate mix. Gently fold in cream and nuts.
Place mixture into a paper lined (about 25 cm long) rectangle cake tin, smooth the top, cover with cling film and freeze overnight.
To dress, drizzle with melted chocolate and top with fresh berries - have fun!
Cut into 3cm-wide portions, allow to sit on a 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.
