Ginger and Chocolate Parfait Recipe | House and Leisure

Ginger and Chocolate Parfait Recipe

Recipe Raphaella Frame-Tolmie Ingredients:
  • 50ml water
  • 100ml sugar
  • 1 vanilla pod, split in half lengthways
  • 100g chopped dark chocolate
  • 175g preserved ginger in syrup, chopped
  • 4 large egg yolks
  • 1 cup cream
  • 1 espresso
  • ginger biscuits, to serve
Directions: Place the water and sugar in a small saucepan and stir over a gentle heat until the sugar has dissolved. Using 100ml of the syrup, combine with the vanilla pod, bring to the boil and reduce to 75ml of liquid. Add the chocolate and leave for a few minutes, allowing the chocolate to melt. Add 150g of the preserved ginger and stir through. Whisk the egg yolks in a kitchen mixer or using electric beaters, and gradually drizzle in the hot chocolate mixture. Leave the motor running and allow the mixture to bulk up. In a separate bowl, whip the cream until soft peaks form and fold in the espresso. Once the egg and sugar mixtures are cool, fold them gently into the cream. Pour the mixture into six ramekins and freeze to set. Serves 6 This recipe was originally published in the 2013 House and Leisure Food issue.