Black-White Parfait with Raspberries
Black-White Parfait with Raspberries is a recipe featuring fresh ingredients from the Parfait category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 sheets gelatin
- 130 g white chocolate
- 1 fresh egg
- 20 ml orange liqueur
- 300 ml heavy cream (at least 30% fat)
- 120 g dark chocolate couverture
- 1 egg
- 1 tsp espresso powder
- 20 ml rum
- 300 ml heavy cream (at least 30% fat)
- 150 g fresh raspberries (for garnish)
- dark chocolate shavings (for garnish)
Instructions
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1.
Soak the gelatin in cold water. Roughly chop the white chocolate and melt it over a double boiler. Whisk the egg with 2 tablespoons of water and beat over the warm double boiler until foamy. Squeeze out excess water from the gelatin and add it to the mixture, stirring until fully dissolved. Fold in the orange liqueur and chocolate. Beat the cream to half‑stiff peaks and fold into the batter. Lightly oil a chilled parfait mold and line with cling film. Pour the white chocolate mixture into the mold, filling only halfway. Freeze for 2 hours. For the brown chocolate layer, chop the couverture and melt it over warm water. Whisk the egg with 2 tablespoons of water and beat over the warm double boiler until foamy. Stir in the couverture, espresso powder, and rum. Beat the cream to half‑stiff peaks and fold into this mixture. Spread this layer over the white chocolate base. Freeze for an additional 3 hours.
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2.
Half an hour before serving, transfer the parfait to the refrigerator. Then break it apart and slice into rounds. Garnish with raspberries and chocolate shavings as desired and serve.
