Raspberry parfait muffins with chocolate hat

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 350 g Raspberries
  • 6 fresh egg yolk + 1 fresh egg (size M)
  • 3 TABLESPOONS Lemon juice
  • 5 TABLESPOONS Sugar
  • 400 g Whipped cream
  • 150 g Butter
  • 150 g + 100 g dark chocolate
  • 175 g Butter biscuits
  • 2 TABLESPOONS Almond kernels (with skin)
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    4-5 hours before or the day before for the parfait raspberries sorted, possibly wash briefly, then drain and puree finely with a hand blender. Beat the egg yolks, egg, lemon juice and sugar in a metal bowl in a hot water bath with the whisks of the mixer for about 10 minutes until a white thick mass is formed.

  2. 2

    Remove from water bath and mix with the raspberry puree. Whip cream until stiff and fold in. Pour the parfait mixture into an empty, clean plastic ice cream container (approx. 1 l capacity), cover and freeze for 4-5 hours, stirring vigorously every 20-30 minutes.

  3. 3

    For the chocolate cookie tartlets, line the troughs of a muffin tray (12 troughs) with cling film. Melt butter. Chop 150 g chocolate and melt in a hot water bath. Put the biscuits in a freezer bag and crumble them finely with a dough roll.

  4. 4

    Mix the biscuits, liquid chocolate and butter. Spread the mixture into the hollows of the muffin tray and press it down, pressing up one edge. Chill for about 30 minutes.

  5. 5

    Let the parfait thaw for 10-20 minutes before serving. Chop 100 g chocolate and melt in a hot water bath. Coarsely chop the almonds. Lift the chocolate cookie tartlets out of the trays with the foil and remove the foil.

  6. 6

    Cut off 12 balls from the parfait and put them into the cookie cakes. Pour about 1 tbsp. liquid chocolate over each ball and sprinkle with almonds. Serve immediately. Refreeze any remaining parfait immediately.

Nutrition Facts

KCAL
470 kcal
CARBS
30 g
FATS
34 g
PROTEINS
7 g