John Myers
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Chocolate Almond Parfait with Warm Berries and Mint
The perfect chocolate almond parfait with warm berries and mint recipe with a picture and simple step-by-step instructions.
Berry
- 50 g Dark chocolate
- 200 g Almonds
- 1 Pc. Vanilla pod
- 10 Pc. Egg yolk
- 170 g Sugar
- 15 ml Rum
- 15 ml Baileys
- 15 ml Whiskey cream liqueur
- 200 g Blueberries
- 200 g Strawberry
- 200 g Raspberry
- 100 g Sugar
- 100 ml Red wine
- 50 ml Port wine
- 2 cl Kirsch
- 1 Pc. Vanilla pod
- 1 Pc. Cinnamon stick
- 50 ml Cassis liqueur
- 2 tbsp Food starch
- 100 ml Cherry juice
Mint foam
- 1 bunch Mint fresh
- 150 ml Milk
Chocolate decoration
- 50 g Dark chocolate
- 30 g Nougat
Parfait
- For the parfait, cut the nougat and couverture into pieces and melt over a water bath. Finely grind the almonds in a food processor. Slit the vanilla pod lengthways and scrape out the pulp. Put the egg yolks in a round bowl and whip with 50 g sugar and the vanilla pulp until frothy.
- Mix the remaining sugar with 50 ml of cold water and heat slowly until it comes to a simmer. Quickly add the syrup to the egg yolk mixture and stir in vigorously. Allow to cool to approx. 36 degrees and stir in the nougat, couverture and almonds. Beat the mixture over ice cubes, stir in the alcohol. Do not whip the cream too stiff. Mix a third into the mixture until smooth, carefully fold in the rest in two steps. Rinse the parfait mold with cold water and cover with cling film. Pull the foil smooth and pour in the parfait mass. Freeze in the freezer for at least 5-6 hours.
- Finely puree the mint leaves and milk, place in a cup and place in the refrigerator. For the decoration let the dark chocolate and nougat melt over the water bath.
Berry
- Caramelize the sugar in a saucepan until golden. Deglaze with red wine, port wine and kirsch. Add the vanilla pod and cinnamon stick, bring to the boil and reduce by about a third. Take out the cinnamon stick and vanilla pod and pour in the cassis. Add frozen berries. Simmer. Mix the cornstarch with the cherry juice and stir into the berries. Cook for 2-3 minutes, add fresh berries and stir once.
Foam and decoration
- Take the prepared mint / milk mixture in the mug out of the refrigerator and strain the milk. Then bring the milk to the boil and whip up the foam with a cappuccino stick. Put some berry compote on the plate, turn the parfait out of the mold, cut into slices, cut in half and stack diagonally on top of each other on the berries. Spread the still warm chocolate nougat over the ice cream with a spoon (in strips). Spread the mint foam next to it or on the berries.
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