Peppermint Chocolate Parfait

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 8
  • 1⁄2 l Milk
  • 6 fresh egg yolks (Gr. M;
  • 7-10 Tbsp Freezing tip protein see page 128)
  • 75 g + 100 g sugar
  • 3 TABLESPOONS Peppermint syrup
  • 7-10 Tbsp green food coloring
  • 200 g + 100 g whipped cream
  • 80 g Dark chocolate
  • 7-10 Tbsp Salt
  • 50 g Baking cocoa
  • baking paper, cling film

Directions

  1. 1

    For the ice cream, heat milk in a pot, but do not boil. Mix the egg yolks and 75 g sugar in a metal bowl with the whisks of the mixer in a hot water bath until creamy. Add the milk bit by bit while stirring.

  2. 2

    Whip the mixture at low heat for 20-25 minutes until thick and creamy. (Attention! Do not bring to the boil or it will curdle.) Remove the cream from the stove. Stir in peppermint syrup and very little food colouring.

  3. 3

    Whip 200 g cream until stiff. Roughly chop the chocolate. Fold both into the cream. Line a box form (approx. 1 1⁄4 l content) with baking paper. Pour cream into the tin, smooth it down and cover with foil.

  4. 4

    Freeze for at least 6 hours, preferably overnight.

  5. 5

    For the sauce 1⁄8 l water with 100 g sugar and 1 pinch of salt in a pot briefly bring to the boil. Stir in cocoa. Simmer for about 5 minutes, stirring constantly. Let it cool down.

  6. 6

    Remove the ice cream from the mould about 10 minutes before serving. In the meantime, whip 100 g cream until stiff. Cut ice cream into 8-10 pieces and serve with cream and sauce.

Nutrition Facts

KCAL
340 kcal
CARBS
31 g
FATS
20 g
PROTEINS
7 g