for 2 person

Chocolate

60 g	white chocolate, finely chopped

Parfait

2	fresh egg yolks
4 tbsp	sugar
1 pinch	cinnamon
2	fresh egg whites
1 pinch	salt
½ tbsp	sugar
1 ½ dl	full cream, beaten until stiff
4	Fine Food Tartufi dolci, coarsely chopped

Serve

a little	cocoa powder, to dust
2 tbsp	amaretto

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.

Show complete recipe