Takina’s pride and joy – the new tasty parfait at LycoReco Cafe! Just in time for colder weather, we loaded this thing with LOTS of hot chocolate. Let us know on Twitter (@ LWSA_) if you make your own or leave a comment below if you have something we should make!
Recipe and ingredients:
STABILIZED WHIPPED CREAM
4 TSP water
1 TSP gelatin
1 Cup heavy whipping cream
1/4 Cup (30g) powdered sugar
1/2 TSP vanilla extract
1 sachet hot cocoa mix
Add water to a microwave safe bowl. Sprinkle gelatin on top, let sit.
Microwave for 10 seconds and let cool.
In a large metal bowl, combine heavy whipping cream, powdered sugar, hot chocolate mix, and vanilla. Whisk until soft peaks form. Take a spoonful of the cream and mix with the gelatin until thoroughly combined. Slowly pour in gelatin mixture and continue to whisk until stiff peaks form.
Cover and chill.
CUSTARD
65g powdered sugar
4 large egg yolks
200mL milk
1 TSP gelatin
2 sachet hot chocolate mix
In a saucepan heat milk and one sachet of hot chocolate mix.
In a metal bowl, whisk egg yolks, powdered sugar, and hot chocolate mix until creamy. Under constant whisking add the warm hot chocolate mixture to the egg mixture.
Put the bowl on top of a pot with boiling water (double boiler) and whisk the mixture until it starts to get creamy.
Add the gelatin and whisk the mixture until it’s cooled. Chill the custard for 30 minutes.
PARFAIT
Fold the whipped cream and freeze for 3 hours, then refrigerate for up to 12 hours. Pipe on to the cake in a swirl. Top with a sprinkle of edible glitter and chocolate sauce. Serve.
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