Description
Recommended Equipment
- two glass or metal mixing bowls
- two small bowls
- baking tray
- small pot
- whisk
- silicone spatula
- fine mesh strainer
- molds for the parfait
Ingredients
Units Scale
PARFAIT
- 4 egg yolks
- 100 grams powdered sugar
- 400 grams heavy cream
- 1 vanilla pod
CHOCOLATE SOIL
- 60 grams powdered sugar
- 100 grams all-purpose flour
- 15 grams unsweetened cocoa powder
- 1/4 tsp salt
- 50 grams butter
- 1 tsp ground coffee
Instructions
- Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
- Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
- Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
- Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
- Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
- Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
- Pour the parfait mixture into molds and freeze for about 4 hours.
- For the chocolate soil, preheat the oven to 160 °C (320 °F).
- Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
- Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
- Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
- Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
- To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
- Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.
- Passive Time: 4 hours
- Cook Time: 40 min