Dark chocolate parfait and plated in two ways

23 Oct

I have been watching a lot of reality cooking shows. I admire the contestants who can undergo a huge amount of pressure but still create amazing dishes. They do not only create delicious food but also put up gorgeous plating. One of the dish that I have seen a lot recently from the cooking show and I want to make is the parfait. Although I haven’t tried it before but I determined to make it and present it just like the contestants!

I have done some research for the recipes. They all make a large quantity that can server 4-6 people, but I only want something as small as serving 2 people. I cut down the quantity of the ingredients and made up my own recipe. I wasn’t sure if the ratio of the ingredients had been changed and the parfait might not set properly. What I could do is to run it from my gut and hope for the best. At the end they came out perfectly! They were silky and smooth. The texture is between mousse and ice cream.

One more thing I have learnt from the cooking shows is the texture of the food is very important. One dessert normally has 3 or more elements on the plate. Restaurant quality desserts can have 5 to 10 elements! To make it more interesting a soft element is always accompany with a crunch element. I am just an amateur home cook therefore I just use what I can find from my pantry to whip up the crunchy elements. The first one was biscuit crumb. It is self-explanatory – crush a biscuit until is crumble. The second is LSA praline because I didn’t have any nuts but some LSA (ground linseed, sunflower seeds and almonds) instead. I simply poured some sugar syrup on the LSA, let it cool and harden. I only had 2 elements in the plates but the presentation had been transformed to a different level. I was very happy with the plating. The simple chocolate parfaits were much attractive after some simple decorations. 🙂

Dark Chocolate Parfait

Made 4 x 6.5cm half circles

  • 1/2 tsp gelatin, 1 tsp water
  • 50g dark chocolate
  • 2 Tbsps sugar, 2 Tbsp water
  • 1 egg
  • 1/2 cup cream
  1. Bloom the gelatin in the water, set aside.
  2. Melt the chocolate in the microwave at 10 second interval until it is completely melt.
  3. Combine the sugar and water in a pan on high heat, stir until the sugar dissolve. Continue cooking until it becomes syrupy.
  4. Beat the cream until it reaches soft peak.
  5. Beat the egg until it is fluffy, gradually pour in the sugary syrup along the side of the bowl and continue beating.
  6. Add the gelatin to the pan that cooks the sugar syrup. Use the residual heat to melt the gelatin. If it is not hot enough then put it on low heat to melt.
  7. Beat the gelatin to the egg mixture. Add melt chocolate and continue beating.
  8. Fold in the whipped cream and mix well.
  9. Pour the mixture into the silicone mold. I used 6.5 cm diameter half circle mold. Put it in the freezer to set (4 hours or more).



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