Friday, February 13, 2009

Orange Strawberry Parfait with Chocolate

apelsin-jordgubb-parfait

I love desserts you can prepare well in advance, and all the frozen ones are obvious choices. A parfait is sort of like a no-stir ice cream, based on egg yolks and cream. (And not on whole eggs - but I accidentally used whole eggs in this recipe and that was fine too. It did turn a bit icy after a few days in the fridge - but I'm not sure if I can blame the egg whites. Anyway, make it with just yolks - it's better.)

I got the idea from my friend Linda who always makes a parfait for New Year's Eve, but always has different flavor combinations. She served something similar to this a few years ago, but I think she also had crushed amaretti biscuits in it. Delicious, in any case!

I froze this in a large ice cube tray, and silicon molds are really convenient here as it's so simple to get the parfait out. But you can use any bowl, really, and just scoop it out to serve.

Orange Strawberry Parfait with Chocolate

3 egg yolks
100 g sugar
300 ml heavy/whipping cream
200 g frozen strawberries
3-4 tbsp concentrated orange juice
100 g dark chocolate, finely chopped

Serve with a simple chocolate glaze if you wish - finely chop 100 g dark chocolate. Heat 100 ml cream until boiling, then pour over the chocolate. Stir until completely melted.

Beat egg yolks with the sugar until pale and fluffy. Beat the cream into fluffy peaks in a separate bowl.

Run the frozen strawberries in a food processor until finely chopped. Add these to the egg mixture, along with the orange juice. Fold in the cream, and taste to see if you need more orange juice. Add the chocolate, and pour into whatever molds you would like to use. Freeze for at least four hours, or overnight.

Recipe in Swedish:
Apelsin och jordgubbsparfait med krossad choklad

3 comments:

Alisa - Frugal Foodie said...

What a delicious tower of dessert!

kryddburken said...

Men så snyggt!! Ser ut som små champange-korkar! Låter himla gott!

Lisa said...

Oh, you make me really hungry. I think they qualify as semifreddos (which is a broader teerm).

I made several tons of them during the 90s when I ran a catering company. They are definitily making a comback now.

And this was a clever way to present the goodies ;-)