Parfait au Chocolat
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
g (good 5 oz) white chocolate
6 egg yolks
100 g (3½ oz) sugar
1 dl (½ cup) freshly squeezed grapefruit juice
5 dl (2½ cups) whipping cream
finely chop the chocolate and put in a bowl.
egg yolks and sugar fluffy in a bowl. It takes about
the grapefruit juice into a small saucepan and warm
pour the grapefruit juice into the egg mixture while
it all back into the saucepan and heat while stirring
until it thickens. Make sure it does not boil.
the warm mixture through a sieve straight into the
bowl with the chocolate and stir until everything
is smooth and the chocolate has melted.
the cream to a light foam.
fold the cream into the mixture and pour it all into
a dish suitable for the freezer.
Freeze for 4 - 5 hours before serving.
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