INGREDIENTS
2/3 cup (150 g) caster sugar
2/3 cup (160ml) water
125g dark chocolate, chopped finely
4 egg yolks
300ml thickened cream, whipped
1 tablespoon brandy
1/2 cup (40g) flaked almonds, toasted
2 tablespoons Dutch cocoa, for dusting
ORANGE SALAD
3 medium (720g) oranges
1 tablespoon honey
1-2 teaspoons Dutch cocoa, extra for dusting
METHOD
1. Line base and sides of a 8cm x 22cm terrine or loaf pan with baking paper.
2. Combine the sugar and water in a small saucepan; stir over a medium heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, for 3 minutes. Remove from the heat; add the chocolate, stir until the chocolate is melted and the syrup is smooth.
3. Beat the egg yolks in a small bowl with an electric mixer for about 3-5 minutes until pale. Gradually pour in the sugar syrup, beating constantly until the mixture is cool. Fold in the whipped cream, brandy and almonds.
4. Pour mixture into the prepared pan. Cover; freeze overnight or until firm.
5. ORANGE SALAD: Remove rind and all white pith from oranges; discard. Remove the orange segments by cutting through each side of the membranes and place segments in a medium bowl. Hold the oranges over the bowl as you do this so you catch all the juice. Squeeze any excess juice from the orange membranes and drizzle the honey over the segments.
6. To serve, turn out parfait; cut into 6 thick slices. Serve with Orange Salad and a dusting of cocoa.
Orange Salad not suitable to freeze. Not suitable to microwave.
Cr : chocolate-parfait-with-orange-salad
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