Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Parfait
Serve
Utensils
2 ramekins, each approx. 150 ml
How it's done
Preparation
Make two double-layered strips out of a sheet of baking paper, wrap the strips firmly around the ramekins, making sure they extend above the rim by approx. 2 cm, and secure with paper clips.
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.
Parfait
Beat together the egg yolks, sugar and cinnamon using the whisk on a hand mixer for approx. 5 mins. until the mixture becomes lighter in colour. Add the chocolate to the egg mixture, carefully mix in. Beat the egg white with the salt until stiff, add the sugar, briefly continue beating, carefully fold into the mixture in layers, alternating with the whipped cream and the tartufi. Fill the mixture into the prepared ramekins, cover and freeze for approx. 4 hrs.
Serve
Remove the strips of paper, dust the frozen soufflé with cocoa powder. Scoop out a ball of parfait using a melon baller and place it on top of the parfait. Fill the hole with amaretto, serve immediately.
| Tip: | Serve with fresh fruit. |
|---|
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