Sweet week – Take 2

Parfait – perfect!

I know, I know it's a really lame title but I couldn't resist the obvious French/English thing. As I'm sure you're only too aware a parfait can be a dessert mousse as in the following recipe – it can also be a mousse-like mixture of chicken, duck or goose liver as in Mousse de foies de volaille (chicken liver mousse) – check out Mastering the Art of French Cooking by Julia Child et al – it's truly the best ever....sorry, I digress as usual!

Here's a dessert Parfait I found in Woman&Home that I think might make the grade.

Chocolate and mint parfait

250g dark mint chocolate

50g unsalted butter, room temperature

4 egg yolks

300ml whipping or double cream

3 tbsp brandy

150g After Eight mints, chopped

450g loaf tin, lined with clingfilm

Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir to combine and set aside to cool slightly.

Whisk the butter and egg yolks until creamy then whisk in the melted chocolate.

In a separate bowl whip the cream into soft peaks and stir in the brandy. Gently fold in the chocolate mixture and After Eights. Spoon into the loaf tin and freeze for at least 4 hours.

Take out of the freezer 30 minutes before serving.

Here's the finished product :

Verdict :

I'm not a lover of alcohol in anything other than white wine in savoury dishes like risotto or a sauce – it should be in a glass! However the brandy in this parfait is really subtle and it should definitely be there – credit where it's due!

If this perfect parfait has piqued your curiosity can I suggest you read the next piece before you attempt to make it – I hope you'll find it helpful.