FESTIVE FROZEN CHOCOLATE PARFAIT RECIPE | BBC GOOD FOOD
Try this cross between dense chocolate cake, rich chocolate ice cream and Christmas tiffin. Best of all, it can be sliced straight from the freezer
Provided by Tom Kerridge
Categories Dessert
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
- Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.
Nutrition Facts : Calories 548 calories, FatContent 33 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 46 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.3 milligram of sodium
VELVETY DUCK LIVER PARFAIT RECIPE | BBC GOOD FOOD
A little parfait makes Christmas complete, try making your own with Barney's festive recipe
Provided by Barney Desmazery
Categories Canapes, Starter, Supper
Total Time 45 minutes
Cook Time 15 minutes
Yield Serves 6 as a starter or light lunch
Number Of Ingredients 10
Steps:
- Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible – if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
- Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
- Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.
Nutrition Facts : Calories 535 calories, FatContent 50 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 18 grams protein, SodiumContent 1.11 milligram of sodium
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