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Earnie

Frozen Chocolate Hazelnut Parfait

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Joined: Dec 10, 2005

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Posted to Thread #21227 at 4:11 am on Dec 18, 2011

I have used this as one of several offerings for a New Year's Eve dessert party many times over the years.

Frozen Chocolate Hazelnut Parfait
Taken from Gourmet, October 1999

from Scaramouche Restaurant, Toronto

In France a parfait is a creamy frozen dessert served in slices, not the layered ice-cream confection we think of her in the U. S. Giandula, a silky mélange of chocolate and hazelnuts, gives this dessert a luxurious texture and flavor. You can substitute bittersweet chocolate if desired.

Serves 12
Active time 45 minutes
Start to finish 8 ¾ hours

4 oz gianduia (preferably Callebaut), chopped
5 large egg yoks
½ cup sugar
2 tablespoons Tia Maria or other coffee-flavored liqueur
1 teaspoon vanilla
4 oz hazelnuts, toasted and coarsely chopped
2 cups well-chilled heavy cream

Line bottom and sides of an 8 by 4 ½ inch loaf pan with parchment or wax paper.
Melt gianduia in a metal cowl set over a saucepan of simmering water, stirring until Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick, and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold one quarter of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or wax paper on surface. Wrap well in plastic wrap and freeze at least 8 hours.
To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with a hot, wet knife and serve with sauces and berries.

Cook’s note:
Parfait may be made 1 week ahead and kept frozen.


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