Bittersweet Chocolate Malt Parfait, Polka Dot Vanilla Wafers And Clementines
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
55
Spice
40
Sweetness
47
Sourness
33
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
280 g
Heavy Cream1 cup
Sugar1 cup
Water230 g
Bittersweet Chocolate1 pinch
Salt450 g
Semisweet Chocolate1 cup
Butter1 cup
Powdered Sugar1 tsp
Vanilla1 cup
Egg White1 cup
All-Purpose Flour1 tsp
CocoaDirections:
1
For the Chocolate Malt Parfait: Place 8 Dixie cups on a tray and set aside
2
Whip heavy cream to soft peaks and chill
3
In a small saucepan, combine the sugar and water and cook the mixture to 238 degrees
4
While cooking the sugar, keep a small bowl of water and a clean brush to the pan to wash down any sugar crystals
5
While the sugar is cooking, whip the egg yolks and the malt powder together on high speed; scraping the bowl down as needed
6
When sugar syrup reaches 238 degrees, decrease the speed of the mixture and slowly add the syrup
7
Continue whipping the mixture at medium speed until it is cool and thick
8
Fold the melted chocolate into the yolk mixture, followed by gently folding in the whipped cream
9
Pour into dixie cups and freeze for at least 8 hours
10
For the Chocolate Ganache Glaze: Chop chocolate and set aside in a medium sized mixing bowl
11
Bring heavy cream just to a scald and pour over chopped chocolate to melt
12
Gently stir the mixture until the chocolate is melted and the mixture is smooth
13
For the Vanilla Polka Dot Wafers: Cream the butter, sugar, and vanilla together until light
14
Scrape the bowl often
15
Add the egg whites, mix until combined
16
Follow with the flour and salt, mixing just until the mixture comes together
17
Take 1/2 cup of the mixture and to it add 1/2 tablespoon cocoa, and mix until the cocoa is well incorporated
18
Spread the wafer mixture evenly onto a 4-inch circle template teflon baking sheet
19
With a pastry bag and round tip, pipe small dots of chocolate batter onto the existing batter, creating a polka dot pattern Bake wafers in a preheated 350 degree oven for 15 minutes
20
To assemble: Unmold the chocolate parfait from the dixie cup and place on a glazing rack
21
Pour the chocolate ganache over the top of the parfait, creating an enrobed effect
22
Place the parfaits back in the freezer for a short time, just to set
23
To serve: garnish the top of the parfait with a small amount of gold leaf
24
Place the parfait on top of polka dot wafer, and garnish the plate with a few clementine segments