Tuesday, 27 March 2012

Chocolate and almond parfait

Please be aware this recipe contains raw egg!


25g Dark cooking chocolate
1 large egg, seperated
25g icing sugar
75ml double cream
Few drops vanilla extract
8 whole almonds, lightly toasted and chopped
Almond thin biscuits
Chocolate sauce and raspberries, to serve

  • Line 2 ramekins with clingfilm. Melt the chocolate and set aside.
  • Whisk the egg white until stiff. Add the icing sugar a teaspoon at a time (whisking between each addition, until stiff again).
  • Whisk the cream and vanilla until the cream starts to hold its shape. Stir in the yolk, chocolate and nuts until evenly blended.
  • Fold in the egg white and divide between the ramekins. If you have any mixture leftover, make an extra one. Freeze for at least 3hours.
  • Turn out and serve with almond thins, chocolate sauce and raspberries.

Serves 2

Per serving:

  • 410 calories
  • 33g fat
  • 16.1g sat fat
  • 1 of your 5 a day.

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