A Treat for your Sweetheart
By: Harmony Beck
Makes 4 to 6 parfaits
This recipe produces a chocolate custard pudding, rater loose in texture, but rich in flavor.
Recipe courtesy Warren Brown
Chocolate Pudding
INGREDIENTS
2 cups of milk
1 vanilla bean (1 tsp. of vanilla)
3 large eggs
5 egg yolks
¼ cup potato starch
24 ounces cocoa powder
¼ cup all-purpose flour
4 ounces unsalted butter
Directions
Bring the milk and vanilla to a boil in a large heavy-bottomed pot.
Meanwhile, whisk the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour together to blend
Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the two mixtures. Finish pouring the rest of the milk in and whisk to fully incorporate.
Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching, The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot.
The pastry cream temperature should be approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove vanilla bean from pudding. Pour pudding into heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
Whipped Cream
2 cups of heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk to preserve the whipped cream's luscious texture.
Raspberry Puree
10 ounces (1 bag) frozen raspberries
½ cup sugar
Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. Put the puree into a squeeze bottle for easy pouring.
Ganache, optional
1 cup heavy cream
½ cup bittersweet chocolate
Fresh Raspberries
Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool.
Assembly
Load pudding and whipped cream into separate pastry bags. Pipe in layers into tall sundae glasses, starting with chocolate pudding, then the whipped cream, raspberry puree and fresh berries. Repeat as needed and top the parfait with more whipped cream and fresh berries.
Drizzle chocolate Ganache across the top for extra indulgence!
Recipe and picture provided by media.caller.com
