Recipes

Chocolate Parfait with Banana Caramel Sauce

Sa'idah Jaffar | May 23, 2017

MAKES 8 servings

INGREDIENTS:

CHOCOLATE CRISP

100g chocolate (couverture)

100g rice or wheat cereal such as Choco Pops

MOUSSE

125g milk

3 egg yolks

100g sugar

75g chocolate (couverture), melted

250g chilled whipping cream

BANANA CARAMEL SAUCE

100g sugar

50g ripe banana, puréed

25ml UHT cream, slightly warmed

 

METHOD:

  1. CHOCOLATE CRISP. Melt the chocolate in a water bath and mix with the cereal. Press lightly into 7cm- diameter ring moulds set on a tray lined with parchment paper. Set aside in the refrigerator.
  2. CHOCOLATE MOUSSE. Boil the milk and whip the yolks and sugar. Add the hot milk to the whipped yolks. Strain the mixture. Cook over a low flame, stirring continuously with a wooden spatula. Cook to a temperature of 83°C or until it coats the back of the spatula. Pour immediately into a mixing bowl with the melted chocolate and whip with a wire whisk until well blended and smooth. Chill slightly. Whip the cold cream until thick and foamy. Add the chilled chocolate custard sauce and whip to mix well. Pipe into 7cm-diamater rounded (half-sphere) moulds (preferably silicon moulds). Freeze until hard.
  3. CARAMEL SAUCE. Place the sugar in a heavy-bottomed pan and cook until the sugar starts to melt and turns a lovely golden brown. Remove from stove and add the banana purée. Mix well. Add the warmed cream and mix well with a whisk. Unmould chocolate parfait on the chocolate crisp and spoon the banana caramel sauce over it.

Chocolate Ice Cream with Banana Caramel Sauce - Photo 1A (Medium)

Mix the melted chocolate and rice cereal in a bowl using a spatula.

Chocolate Ice Cream with Banana Caramel Sauce - Photo 1B (Medium)

Fill the ring moulds with the Chocolate Crisp and press lightly to let it set.

Chocolate Ice Cream with Banana Caramel Sauce - Photo 2C (Medium)

Pipe the Chocolate Mousse into the prepared moulds and freeze until hard.

Chocolate Ice Cream with Banana Caramel Sauce - Photo 3A (Medium)

Be careful not to burn the Caramel Sauce. Remove from stove once it turns golden brown.

Chocolate Ice Cream with Banana Caramel Sauce - Photo 3D (Medium)

Once the Chocolate Mousse is frozen hard, unmould it and place it over the unmoulded Chocolate Crisp.

Chocolate Ice Cream with Banana Caramel Sauce - Photo 3E (Medium)

Chef Jean Michel Fraisse spooning the Banana Caramel Sauce over the Mousse.

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