Chocolate Rum Parfait

CHOCOLATE PARFAIT

INGREDIENTS

  • 250 g yolks

  • 150 g sugar

  • 30 g liquor

  • 200 g chocolate

  • 500 g lightly whipped cream

Directions

  1. Cook Sugar to 121c and pour over whipping yolks. 

  2. Melt chocolate and fold into yolk mix. 

  3. Fold in liquor. 

  4. Fold in cream. 

  5. Fold in again for full frame.

TROPICAL FRUIT CHUTNEY

INGREDIENTS

  • 1 ea pineapple

  • 2 ea mango

  • 1 ea papaya

  • 4 ea kiwi

  • 150 g passion fruit jus

  • 1 ea vanilla beams

  • 125 g sugar in the raw*

  • 2 turns black pepper

DIRECTIONS

  1. Medium dice all the fruit. 

  2. Combine in a pot with the remaining ingredients.

  3. Cook until fruit is soft and most of the liquid has evaporated.

*Sugar may vary depending on the sweetness of the fruit.

COCONUT FOAM

INGREDIENTS

  • 8 oz coconut milk

  • 3 oz cream

  • 2 oz simple syrup

DIRECTIONS

  1. Combine and charge in canister.

A favorite of

Jessica Sigmundsson