Friday, May 1, 2015

That one warm day - Iced Coffee Chocolate Parfait

I have a confession. Sort of.
I really don't understand how some (inspiring, wonderful, amazing, etc.) bloggers manage to make posts on dinner. Or even bread. In this house, literally - and I'm not kidding you - things are gone as soon as I make them.

Making a spiced curry loaf? We like them fresh and warm thank you. Finished cooking a thai minced meat salad? We'll eat it straight out of the pan while it's hot. Made a Viennese coffee? Fascinating, we'll have that too. And don't even think of taking pictures of those brownies, because they look - I'm sorry, I didn't see any brownies. What do you mean I ate them?!!


Yes, it's like that. So somewhere I envy you. I'd like to make a post on that Thai minced meat salad. It's really damn good. Then again, I like to eat things fresh and warm as well. Or cold, come to that. Like these supertasty chocolate parfait cups - straight out of the freezer onto the table (because we had a party and there was no time). I'm glad I managed to get a picture...

Coffee Chocolate Parfait
makes 6 glasses - adapted from Cooking with Chocolate

Chocolate Parfait
3 egg whites
160 grams sugar
165 grams dark chocolate
300 ml (1 1/4 cup) whipping cream

Sauce
100 milliliter espresso or strong coffee
3-4 tablespoons sugar

1. Whip the egg whites with the sugar in a heatproof bowl. Place the bowl over a double-boiler and continue whisking until the egg whites form stiff peaks and have noticeably thickened.
2. Take the bowl off the boiling water and leave to cool, while whipping occasionally (or, if possible, while continuously whisking).
3. Whip the cream to soft peaks.
4. Melt the chocolate in a double-boiler or in the microwave. Leave to cool to a 'hand-warm' temperature.
5. Incorporate the egg whites and cream into the chocolate by folding both, one at a time, into the chocolate in 2-3 additions.
6. Pour the chocolate into cups and place in the freezer for 4-6 hours (depending on the temperature of your freezer).
7. Take the coffee chocolate parfaits out of the freezer about 30 minutes before serving, to ensure you can actually stick a spoon in. If you have a freezer of around 0 degrees Celsius or 32 degrees Fahrenheit or if your parfait is still soft, you might not have to.
8. While the parfait is softening, prepare the espresso. Stir in the sugar (add more to taste) and leave to cool.
9. When you're ready to serve the parfait, simply pour some of the espresso onto the cups and top with any decoration of choice.

There's a saying in Dutch, which goes something like this: "March stirs it's tail, April does what it wants". The saying is all about the weather: even if the sun comes out and it's 40 degrees for a day or two - tomorrow it will freeze . You better count on it. We had 24 degrees Celsius one day and then -10 at night. It didn't make sense. (Disclaimer: this only counts for March and April.)

 Take care and don't catch a cold!
 

PS. This is what happens when you let my sister help with the sprinkles. She likes sprinkles, can you tell?

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