Chocolate, Coconut, And Macadamia Parfait -

Chocolate, Coconut, And Macadamia Parfait

Ingredients

8 ounces white chocolate, chopped
2 ½ cups whipping cream
½ cup milk
10 egg yolks
½ cup shredded coconut, plus more for garnishing
½ cup canned sweetened coconut cream
5 ounces unsalted macadamia nuts

FOR THE GLAZE

8 1-ounce squares bittersweet chocolate
6 tablespoons butter
1 generous tablespoon light corn syrup
¾ cup whipping cream

Details

Serves: 10

Method

1. Line the bottom and sides of a 6-cup terrine mold (10 X 4 inches) with plastic wrap or wax paper.

2. Combine the white chocolate and ¼ cup of the cream in the top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth. Set aside.

3. Put 1 cup of the cream and the milk in a heavy saucepan and scald over medium heat.

4. Meanwhile, in a large bowl, beat the egg yolks and sugar together until thick and pale.

5. Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat until thickened, 2-3 minutes. Stir constantly and do not boil. Remove from the heat.

6. Stir in the melted chocolate, shredded coconut, and coconut cream until blended. Let cool.

7. Whip the remaining cream until thick. Fold into the chocolate and Coconut mixture.

8. Put 2 cups of the parfait mixture in the prepared mold and spread evenly. Cover and freeze until just firm, about 2 hours. Cover the remaining mixture and refrigerate.

9. Arrange the macadamia nuts evenly over the frozen parfait layer. Pour in the remaining parfait mixture. Cover the mold and freeze until the parfait is firm, 6-8 hours or overnight.

10. For the glaze, combine the bittersweet chocolate, butter, and corn syrup in the top of a double boiler and stir occasionally until melted. In a saucepan, heat the cream until just simmering. Stir into the chocolate mixture. Remove from the heat and let cool to lukewarm.

11. To unmold the parfait, wrap the mold in a hot towel and set it upside down on a plate. Peel off the plastic wrap or wax paper. Set the parfait on a rack over a baking sheet. Pour the glaze evenly over the top. Working quickly, smooth the glaze down the sides with a metal spatula. Let set slightly, then sprinkle with shredded coconut. Freeze 3-4 hours more.

12. To serve the parfait, slice it with a knife dipped in hot water.

Related food category:

• Dessert