John Myers
Kale Parfait with Chili Chocolate and Macadamia
The perfect kale parfait with chili chocolate and macadamia recipe with a picture and simple step-by-step instructions.
For the sauce
- 30 g Sugar
- 2 tbsp Sugar
- 0,5 Pc. Vanilla pod
- 20 g Kale fresh
- 1 tsp Honey
- 150 g Cream
- 50 g Macadamia nuts
- 150 g Dark chocolate
- 1 tsp Chili oil
- 1 tbsp Sugar
- 75 g Cream
- 50 ml Water
- Preparation Finely chop the kale and wash. Heat the sugar in the pan and add the kale. Mix with a tablespoon of honey. Let cool down.
- Separate the egg yolk from the egg white. Beat the egg yolks with the sugar and the vanilla pod to a thick mass. Fold the caramelized kale into the mixture. Whip the cream until stiff and slowly fold in. Pour the mixture into molds, cover with cling film and place in the freezer for 4–5 hours.
- Chop the macadamia nuts and fry them briefly in a pan. Let cool down. Roughly chop the chocolate, bring the sugar and water to the boil in a saucepan. Let simmer for 2-3 minutes. Add the chocolate and let it melt while stirring. Add the cream and bring to the boil once. Season to taste with chilli oil. Serve with the sauce and sprinkle with chopped nuts.
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