Chocolate And Vanilla Parfaits With Cherry Sauce
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sugar2 large
Egg3 large
Egg Yolk1.5 cups
Whipping Cream (chilled)1.5 cup
Whipped Cream (chilled)Directions:
1
Cover; keep chilled
2
Make cherry sauce: Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves
3
Increase heat; boil 5 minutes
4
Add cherries; return to boil
5
Refrigerate until cold
6
(Can be made 3 days ahead
7
Cover; keep chilled
8
) Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves
9
Increase heat; boil 5 minutes
10
Add cherries; return to boil
11
Refrigerate until cold
12
(Can be made 3 days ahead
13
) Make chocolate parfait: Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water)
14
Whisk constantly until very thick and thermometer registers 160°F, about 5 minutes
15
Beat cream in medium bowl to soft peaks
16
Gently fold chocolate, then cream into egg mixture
17
Spoon chocolate parfait into 8 pilsner glasses or goblets
18
Freeze
19
Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water)
20
Whisk constantly until very thick and thermometer registers 160°F, about 5 minutes
21
Beat cream in medium bowl to soft peaks
22
Gently fold chocolate, then cream into egg mixture
23
Spoon chocolate parfait into 8 pilsner glasses or goblets
24
Freeze
25
Make vanilla parfait: Combine eggs yolk and sugar in small metal bowl
26
Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water
27
) Whisk constantly until mixture is very thick and thermometer registers 160°F, about 5 minutes
28
Transfer mixture to large bowl
29
Beat with electric mixture until cool and very fluffy, about 5 minutes
30
Place cream in medium bowl
31
Scrape seeds from vanilla bean; beat to soft peaks
32
Fold cream into egg mixture
33
Spoon vanilla parfait atop chocolate parfait
34
Cover; freeze 4 hours or up to 3 days
35
Spoon cherry sauce atop parfaits
36
Combine eggs yolk and sugar in small metal bowl
37
Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water
38
) Whisk constantly until mixture is very thick and thermometer registers 160°F, about 5 minutes
39
Transfer mixture to large bowl
40
Beat with electric mixture until cool and very fluffy, about 5 minutes
41
Place cream in medium bowl
42
Scrape seeds from vanilla bean; beat to soft peaks
43
Fold cream into egg mixture
44
Spoon vanilla parfait atop chocolate parfait
45
Cover; freeze 4 hours or up to 3 days
46
Spoon cherry sauce atop parfaits