Brazil nut and cocoa parfait pt 2

12 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

4. Remove the pan from the heat and immediately strain the sauce through a fine mesh strainer into a metal bowl that is set into a larger bowl filled with ice water. Stir the sauce for 10 to 15 minutes, until cool. Stir in the vanilla. Remove the bowl of custard from the bowl of ice water. Cover with plastic wrap and refrigerate until ready to assemble.

Make the coffee soaking syrup:

1. Combine the hot brewed espresso with the sugar and stir to dissolve.

Allow the mixture to cool; stir in the rum. Set aside until ready to assemble the parfait.

Make the chocolate mousse:

1. Melt the chocolate with the butter. Set the chocolate mixture aside to cool.

2. In a chilled large bowl, using a handheld electric mixer set at medium-high speed, whip the cream until soft mounds start to form. Quickly whisk in the vanilla and rum. Refrigerate until needed.

3. In a 4½-quart bowl of an electric mixer, using a whisk, beat the eggs, 1 tablespoon of the water, the salt and the sugar until blended.

Place the bowl over a pot of hot, not boiling water. (The bowl must touch the water.) Cook over medium-high heat, whisking constantly, for 3 to 5 minutes or until the granules of sugar have dissolved and the egg mixture has reached 160 degrees F on an instant read thermometer. Place the bowl in the mixer stand and beat at medium-high speed with the whisk attachment until the mixture is thick and pale, about 8 minutes.

4. Place the remaining 2 tablespoons of water in a small heatproof cup.

Sprinkle the gelatin over the water and let stand for 5 minutes to soften the gelatin.

5. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot (not simmering) water for 3 to 4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat.

Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use.

6. Remove the egg mixture from the mixer stand and using a large whisk, quickly whisk the chocolate butter mixture and gelatin in by hand. Using a large rubber spatula, gently fold one-third of the whipped cream into the egg mixture to lighten it fold in the remaining whipped cream and rum. Set the mousse aside, but do not refrigerate.

Assemble the parfait:

1. Line the 9-inch springform pan with a 9-inch cardboard cake circle.

Using a long serrated knife, horizontally slice the Brazil nut cocoa biscuit into 3 layers that are each approximately ½ inch thick. Use the top and bottom layers for the parfait take the center layer and place in the bowl of a food processor fitted with the metal chopping blade and process for 30 to 45 seconds, or until fine crumbs are formed. Transfer the crumbs to a medium bowl.

2. Place the bottom cake layer in the prepared pan. Using a pastry brush, soak the layer with half of the coffee syrup. Reserve l/2 cup of the prepared mousse. Pour the remaining mousse on top of the soaked layer.

Place the second cake layer, with the flat side up, on top of the mousse.

Soak this layer of cake with the coffee syrup. Spread the ½ cup of reserved mousse evenly across the top of the parfait. Cover with plastic wrap and refrigerate 4 hours or until completely chilled and set.

Unmold and garnish the parfait: 1. Run a thin-bladed knife carefully around edge of the parfait to loosen it from the sides of the springform pan. Remove the side of the pan.

2. Transfer the cake circle with the parfait to a work area and using a metal spatula, smooth the sides of the mousse. Press the reserved cake crumbs onto the sides of the parfait and sprinkle more crumbs across the top of the parfait.

3. Coarsely chop the reserved toasted Brazil nuts and sprinkle evenly over the top of the parfait.

4. Pour 2 to 3 tablespoons of the coffee sauce on a dessert plate. Place a slice of parfait in the center of the plate and lightly sprinkle cocoa powder around the rim of the plate.

YIELD: 12 servings

continued in part 3

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