CookEat Recipe
Chocolate Parfait with Kirsch
Chocolate custard ice cream folded with vanilla whipped cream and kirsch, served in small glasses with a little cream on top.
Method
Steps
Step 1
For the chocolate ice cream, mix the six pasteurized egg yolks with the eight ounces icing sugar in a saucepan for five minutes. In a separate pan, bring the one pint cream, one pint milk and one whole vanilla pod to a boil.
Step 2
Pour the hot dairy gradually over the yolks and sugar, stirring continuously. Grate the two ounces ordinary dark chocolate and mix it briskly into the custard. Stir over gentle heat for about five minutes without boiling, until the custard reaches 74°C.
Step 3
Remove the vanilla pod and strain the custard through a fine strainer into a clean shallow food-safe container. Cool promptly over an ice bath, refrigerate at 40°F or colder within two hours and chill thoroughly before freezing.
Step 4
Churn in an ice-cream freezer according to its instructions, for about thirty minutes, until thoroughly firm. Keep any ice and rock salt outside the sealed food container. Measure one actual pint finished chocolate ice cream for the parfait and keep it frozen; cover and keep the unused ice cream frozen separately.
Step 5
For the vanilla whipped cream, put the separate two gills cold whipping cream in a clean bowl set over another bowl of broken ice and a little cold water. Whip slowly at first, then more briskly until a firm froth forms. Beat in the separate one and a half ounces fine sugar and one good teaspoon food-grade vanilla essence for two minutes. Pour off any separated liquid before measuring.
Step 6
Measure half a pint of the actual finished vanilla whipped cream and fold it with the two tablespoons kirsch into the reserved one pint chocolate ice cream. Keep the remaining whipped cream cold for the topping.
Step 7
Divide the parfait among six small glasses large enough for the mixture, add a little of the remaining vanilla whipped cream on top of each and serve promptly while frozen.
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