Frozen Chocolate Parfait

  • 30 Sep - 06 Oct, 2023
  • Mag The Weekly
  • Cookery

· 100 g dried cranberries

· 150 g raisins

· 50 ml apple juice

· 150 g dark chocolate

· 8 egg yolks

· 250 g golden caster sugar

· 100 g honey

· 100 g butter

· 100 g cocoa

· 300 ml double cream

· 100 g ginger nuts, crumbled

· Crème fraiche, to serve

Put all the dried fruit in a bowl and pour over the apple juice. Leave to soak while you line a loaf tin with cling film. Melt the chocolate, then set aside to cool a little. Whisk the egg yolks with sugar and honey in a separate bowl until light, fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened. Melt the butter with the cocoa in a pan, leave it to cool, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, freeze overnight. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraiche.