March 23, 2006

Chocolate parfait

Ingredients
200 gms dark chocolate
100 gms fresh cream
40 gms butter
4 scoops vanilla ice-cream
4 scoops chocolate ice-cream
4 scoops strawberry ice-cream

Method
Place dark chocolate, cream and butter in a pan. Stir over low heat until all the ingredients melt into a smooth paste, cool the mixture. Put one scoop each of the three different ice-creams into the dessert glass. Pour over the hot chocolate sauce and serve immediately.

Coconut parfait
Ingredients
1 packet strawberry jelly
1 pineapple
1 banana, sliced
1 apple, sliced
1 peach, sliced
1 tbsp brown sugar
100 gms coconut cake
1 cup whipped cream
45 gms toasted coconut powder

For custard
1/2 litre milk
4 tbsp sugar
2 tbsp custard powder

Method
Dissolve the packet of strawberry jelly in hot water, pour into a shallow baking tin and refrigerate until set. For the custard, take two tablespoons of custard powder in a bowl, thoroughly mix with some milk. Add sugar in the remaining milk and bring to a boil. Stir continuously. Add the custard powder in the boiling milk and cool it.

Remove the skin from the pineapple and cut the flesh into chunks. Put the pieces into a bowl with banana, apple and peach. Add brown sugar. Cut the jelly into cubes.

Crumble coconut cake and add to the bottom of the dessert glass. Place layers of fruit mixture, jelly cubes and custard in the glass. Top the dessert with whipped cream and toasted coconut powder.

Banana parfait

Ingredients
2 bananas
2 scoops of vanilla ice-cream
50 gms walnut, chopped

For the sauce
100 gms butter
100 gms brown sugar
20 gms golden syrup
50 gms sour cream
200 gms fresh cream
75 gms condensed milk

Method
For preparing the sauce, place butter, brown sugar, golden syrup, sour cream and fresh cream in a pan. Cook on a low flame, stirring occasionally for around five minutes till the sugar dissolves. Avoid over-boiling the ingredients. When the bubbles subside stir in condensed milk. Cool slightly. Layer sliced banana, a scoop of vanilla ice-cream, crushed walnuts and caramel sauce for individual servings.

Almond ice-cream
with chocolate salad

Ingredients
2 scoops almond ice-cream
10 gms sliced peaches
10 gms sliced bananas
10 gms sliced pineapples
10 gms strawberries, cut in half
10 gms apple, cut into cubes
Powdered sugar for dusting
3 wafer biscuits
For strawberry sauce
200 gms strawberries
350 gms sugar
250 ml water

For chocolate shavings
50 gms chocolate

Method
For strawberry sauce, mix sugar in water and bring to a boil whilst stirring gently. Remove from heat and cool. Cook strawberry in a saucepan, stirring continuously till it becomes syrupy.
For chocolate shavings, melt chocolate in a double boiler. Once it is melted, spread evenly on a marble slab. Once cooled, evenly scrape the chocolate off the slab.

Layer the ice-cream between wafers biscuits, pour the strawberry sauce and place fruits around it. Sprinkle with chocolate shavings and dust with sugar. n

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