Raspberry Chocolate Parfait

Raspberry Chocolate Parfait
Raspberry Chocolate Parfait might be just the dessert you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 23g of protein, 114g of fat, and a total of 2079 calories. This recipe serves 4. A mixture of sugar, eggs, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot.
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Vanilla BeanVanilla Bean
MilkMilk
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PotPot
2
Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour.
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Potato StarchPotato Starch
Cocoa PowderCocoa Powder
Egg YolkEgg Yolk
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
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WhiskWhisk
3
Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate.
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Cocoa PowderCocoa Powder
MilkMilk
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WhiskWhisk
Frying PanFrying Pan
4
Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot. I call these "lava bubbles" because the large steam venting bubbles make me think of flowing molten lava. The pastry cream temperature is approximately 200 degrees F.
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Pastry CreamPastry Cream
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WhiskWhisk
PotPot
5
Remove pot from the heat and whisk in the butter.
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ButterButter
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WhiskWhisk
PotPot
6
Remove the vanilla bean from the pudding.
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Vanilla BeanVanilla Bean
7
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.
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WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
1
Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk. This will help avoid ruining the whipped cream's luscious texture.
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Whipped CreamWhipped Cream
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BlenderBlender
WhiskWhisk
BowlBowl
1
Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. It's easier to pour if you can put it in a squeeze bottle.
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BerriesBerries
SeedsSeeds
SugarSugar
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PotPot
2
Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling.
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Heavy CreamHeavy Cream
ChocolateChocolate
3
Berries: use the freshest and plumpest berries available.
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BerriesBerries
4
Assembly: Load pudding and whipped cream into separate pastry bags. Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries.
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Whipped CreamWhipped Cream
ChocolateChocolate
BerriesBerries
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Pastry BagPastry Bag
5
Drizzle chocolate ganache across the top for extra indulgence!
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ChocolateChocolate
DifficultyHard
Ready In50 m.
Servings4
Health Score22
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