I’ve served this parfait so many times and every time someone asks for the recipe. Let’s face it, what’s not to love about a rich chocolate ice cream that needs no churning and can be made in advance. This is a winter version, served with slightly alcoholic prunes and walnuts, but you could serve it with fresh berries, candied cumquats, raspberry sauce or almond praline.
Put the sugar and
Using an electric mixer, whisk the egg yolks until pale, then add the cocoa and whisk until combined. Slowly add the hot chocolate sauce, beating until the mixture has cooled. Stir in
Put the prunes in a small bowl and pour the hot coffee and remaining Kahlua over the prunes. Cover and set aside until ready to serve.
Put the walnuts in a non-stick frying pan and sprinkle over the icing sugar. Cook over medium heat until the sugar melts and the walnuts begin to caramelise. Remove from the pan.
To serve, turn the parfait out onto a clean board and cut into six slices. Serve with the prunes and caramelised walnuts.
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