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Mageirocophilia

Chocolate Cinnamon Parfait

Chocolate Cinnamon ParfaitA wonderful frozen, make-ahead dessert for chocolate lovers. This recipe was developed by Ms. Henna Ström and it won 1st prize in a chocolate recipe competition organised by Kodin Kuvalehti magazine, almost a decade ago. I’ve had the recipe in my collection ever since and was reminded of it by this month’s We Should Cocoa challenge (by Choclette of Choc Log Blog and Chele of Chocolate Teapot) where this year’s Christmas theme is chocolate & cinnamon. The recipe is delectable, and really quite elegant! Next time I will make more layers though: I had to wait a while before I could dig through into the cinnamon layer and I would prefer to get a bit of both flavours with every spoonful.


Chocolate Cinnamon Parfait (4 servings)


300 ml whipping cream
1 teaspoon cinnamon
1 egg yolk
75 ml sugar
50 ml water
50 g semisweet chocolate
3 tablespoons cocoa powder
1 egg yolk


Whip cream until stiff peaks form.Ready for the freezer
Transfer 1/3 of the whipped cream into another bowl, add cinnamon (to the 1/3) and stir to combine.
Beat one egg yolk well.
Measure sugar and water into a small saucepan and bring the mixture slowly to a boil, stirring. As soon as the mixture begins to boil, remove from heat.
Slowly pour half of the hot sugar syrup on the beaten egg yolk, stirring constantly.
Allow the mixture to cool.
Add egg-sugar mixture to the cinnamon-flavoured whipped cream, stir to combine.
Melt chocolate in a water bath or microwave.
Beat the remaining egg yolk well.
Reheat the remaining sugar syrup, and slowly add it to the egg yolk, stirring constantly.
Allow to cool.
Add cocoa powder and melted chocolate to the mixture, stir.
Add the remaining whipped cream, stir to combine.


A frozen treatLayer the two mixtures into four small drinking glasses (or other freezer-safe vessels of your choice) and place in the freezer until frozen. Do not keep in the freezer for days – the texture will suffer.
Bring to room temperature some 15 minutes before digging in (longer if the parfaits have been in the freezer all day).


You can, of course, multitask and make the two flavours simultaneously: melt the chocolate while making the sugar syrup, and mix the syrup/yolk mixtures at the same time (but in separate bowls, of course! ;-) ). I’ve listed the directions separately to make it (hopefully!) clearer to see which ingredient goes where.


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Category: Culinary witter
  • Choclette says:

    What a lovely recipe and a great idea for dinner parties. I think you might be right on creating more layers, as long as it could be done without it looking too messy (which would be where I’d fall down). Thanks for entering this into We Should Cocoa – I’m bookmarking this one for sure.

    30/12/2012 at 13:16

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