Raspberry Chocolate Parfait
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Milk3
Eggs1 cup
Potato Starch1 cup
Sugar60 g
Cocoa Powder1 cup
All-Purpose Flour110 g
Unsalted Butter1 cup
Heavy Cream1 tsp
Vanilla Extract1 cup
Bittersweet ChocolateDirections:
1
For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot
2
Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour
3
Remove the milk pan from heat once it boils
4
With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures
5
Finish pouring the milk in and whisk to fully incorporate
6
Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching
7
The ingredients have a low burning temperature and will scorch easily so keep the whisk moving
8
Cook until large bubbles slowly rise to the surface of the pot
9
I call these "lava bubbles" because the large steam venting bubbles make me think of flowing molten lava
10
The pastry cream temperature is approximately 200 degrees F
11
Remove pot from the heat and whisk in the butter
12
Remove the vanilla bean from the pudding
13
Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming
14
For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed
15
Stop the mixer when you have medium peaks and finish whipping manually with whisk
16
This will help avoid ruining the whipped cream's luscious texture
17
For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer
18
Cook gently for 5 minutes
19
Strain the berries to remove the seeds
20
It's easier to pour if you can put it in a squeeze bottle
21
Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate
22
Stir to combine
23
Allow to cool for easy handling
24
Berries: use the freshest and plumpest berries available
25
Assembly: Load pudding and whipped cream into separate pastry bags
26
Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries
27
Repeat as needed and top the parfait with whipped cream and fresh berries
28
Drizzle chocolate ganache across the top for extra indulgence!