Brazil Nut And Cocoa Parfait Pt 2
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Brazil Nut And Cocoa Parfait Pt 2
  Cocoa    Nuts    Parfaits  
Last updated 6/12/2012 1:10:12 AM. Recipe ID 37359. Report a problem with this recipe.
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      Title: Brazil nut and cocoa parfait pt 2
 Categories: Desserts
      Yield: 12 Servings
           See part 1
  4. Remove the pan from the heat and immediately strain the sauce
  through a fine mesh strainer into a metal bowl that is set into a
  larger bowl filled with ice water. Stir the sauce for 10 to 15
  minutes, until cool. Stir in the vanilla. Remove the bowl of custard
  from the bowl of ice water. Cover with plastic wrap and refrigerate
  until ready to assemble.
  Make the coffee soaking syrup:
  1. Combine the hot brewed espresso with the sugar and stir to
  dissolve. Allow the mixture to cool; stir in the rum. Set aside until
  ready to assemble the parfait.
  Make the chocolate mousse:
  1. Melt the chocolate with the butter. Set the chocolate mixture
  aside to cool.
  2. In a chilled large bowl, using a handheld electric mixer set at
  medium-high speed, whip the cream until soft mounds start to form.
  Quickly whisk in the vanilla and rum. Refrigerate until needed.
  3. In a 4 1/2-quart bowl of an electric mixer, using a whisk, beat the
  eggs, 1 tablespoon of the water, the salt and the sugar until blended.
  Place the bowl over a pot of hot, not boiling water. (The bowl must
  touch the water.) Cook over medium-high heat, whisking constantly,
  for 3 to 5 minutes or until the granules of sugar have dissolved and
  the egg mixture has reached 160 degrees F on an instant read
  thermometer. Place the bowl in the mixer stand and beat at
  medium-high speed with the whisk attachment until the mixture is
  thick and pale, about 8 minutes.
  4. Place the remaining 2 tablespoons of water in a small heatproof
  cup. Sprinkle the gelatin over the water and let stand for 5 minutes
  to soften the gelatin.
  5. Place the cup with the softened gelatin in a saucepan with enough
  water to come halfway up the side of the cup. Heat the gelatin
  mixture over hot (not simmering) water for 3 to 4 minutes, or until
  the gelatin granules dissolve completely and the mixture is clear.
  Remove the pan from the heat. Leave the cup containing the gelatin
  mixture in the hot water to keep the gelatin warm until ready to use.
  6. Remove the egg mixture from the mixer stand and using a large
  whisk, quickly whisk the chocolate butter mixture and gelatin in by
  hand. Using a large rubber spatula, gently fold one-third of the
  whipped cream into the egg mixture to lighten it fold in the
  remaining whipped cream and rum. Set the mousse aside, but do not
  Assemble the parfait:
  1. Line the 9-inch springform pan with a 9-inch cardboard cake circle.
  Using a long serrated knife, horizontally slice the Brazil nut cocoa
  biscuit into 3 layers that are each approximately 1/2 inch thick. Use
  the top and bottom layers for the parfait take the center layer and
  place in the bowl of a food processor fitted with the metal chopping
  blade and process for 30 to 45 seconds, or until fine crumbs are
  formed. Transfer the crumbs to a medium bowl.
  2. Place the bottom cake layer in the prepared pan. Using a pastry
  brush, soak the layer with half of the coffee syrup. Reserve l/2 cup
  of the prepared mousse. Pour the remaining mousse on top of the
  soaked layer. Place the second cake layer, with the flat side up, on
  top of the mousse. Soak this layer of cake with the coffee syrup.
  Spread the 1/2 cup of reserved mousse evenly across the top of the
  parfait. Cover with plastic wrap and refrigerate 4 hours or until
  completely chilled and set.
  Unmold and garnish the parfait:
  1. Run a thin-bladed knife carefully around edge of the parfait to
  loosen it from the sides of the springform pan. Remove the side of
  the pan.
  2. Transfer the cake circle with the parfait to a work area and using
  a metal spatula, smooth the sides of the mousse. Press the reserved
  cake crumbs onto the sides of the parfait and sprinkle more crumbs
  across the top of the parfait.
  3. Coarsely chop the reserved toasted Brazil nuts and sprinkle evenly
  over the top of the parfait.
  4. Pour 2 to 3 tablespoons of the coffee sauce on a dessert plate.
  Place a slice of parfait in the center of the plate and lightly
  sprinkle cocoa powder around the rim of the plate.
  YIELD: 12 servings
  continued in part 3

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Recipe ID 37359 (Apr 03, 2005)

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