John Myers
Ingredients for 10 servings:
- 200 g chocolate (dark chocolate)
- 250 g cream
- ½ orange(s) (organic)
- ½ vanilla pod(s)
- 1 tbsp honey (acacia honey)
- 1 pinch of salt
- some cocoa
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
needs time; for guests
Break the chocolate into pieces and melt in a bowl over a bain-marie. Whip the cream until stiff peaks form. Wash the orange in hot water, pat dry, and grate the zest. Split the vanilla pod lengthwise and scrape out the seeds. Stir the orange zest, honey, vanilla seeds, and a pinch of salt into the cream. Stir in the chocolate a tablespoon at a time. Spread the chocolate cream onto a small baking sheet lined with plastic wrap or into a cake tin lined with plastic wrap and freeze for at least 4 hours, but preferably overnight. To serve, turn the parfait out, peel off the film, and break the parfait into pieces. Then arrange on dessert plates and dust with cocoa.
Facebook Comments