Frozen Chocolate Parfait with Pear Compote

Jun 24, 2015

Frozen Chocolate Parfait with Pear Compote

Jun 24, 2015

By Chef Coco Reinarhz

To be paired with Creation Merlot

Ingredients

  • 200 g chocolate
  • 0.5 l cream
  • 5 cl milk
  • 3 egg yolks
  • 1 tbs cocoa powder
  • 30 g icing sugar
  • 100 g peeled pears
  • 25 g castor sugar
  • 20 g salted butter

Method

FOR THE CHOCOLATE PARFAIT

  1. Boil half the cream, milk and cocoa powder.
  2. Add chocolate, stir well until melted and cool down.
  3. Add egg yolks and stir in a bain-marie.
  4. Make firm chantilly with the rest of the cream in a cold bowl.
  5. Fold in the chocolate mixture.
  6. Mould in small bowl or cups and freeze overnight.
  7. Take out 1 hour before serving.

FOR PEAR COMPOTE

  1. In a hot pan, caramelise the pears with butter and sugar until soft.
  2. Blend the pears until very smooth.

TO SERVE

Decorate with a dusting of cocoa powder and pomegranates.

Serves 6

choclateparfait

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