Raspberry Mocha Parfaits
Serves: 4 people | Recipe course: Dessert | Total time (min.): 20 |
A layered parfait combining bitter coffee, sweet chocolate and tangy raspberry.
Ingredients
For the chocolate crumb:
- 140 grams chocolate sandwich cookies
For the mocha cream:
- 170 grams icing sugar, sieved
- 2 tbsp. cocoa powder, sieved
- 2 tsp ground instant espresso granules, sieved
- 230 grams cream cheese
- 260 grams double cream
- 1 tsp vanilla extract
For the coulis:
- 130 grams fresh raspberries
- 1 tbsp. lemon juice
- 3 tbsp. icing sugar
- 20 grams water
To garnish:
- 100 grams(Approx.) fresh raspberries
- 1-2 tbsp. icing sugar
- 20 grams(Approx.) dark chocolate, grated or chocolate curls
Method
Before you start:
- in a large bowl sieve together the icing sugar, cocoa powder and ground espresso granules
Method:
For the chocolate crumb:
- Attach the food processor bowl with the knife tool fitted
- Break the sandwich cookies in half as you add them into the bowl
- Select mid speed until the mixture resembles fine crumbs, remove the knife tool and reserve the crumbs in a separate bowl
For the mocha cream:
- Attach the metal mixing bowl and fit the whisk tool
- Add the sieved dry ingredients to the metal bowl, followed by the remaining mocha cream ingredients
- Select mid speed and whisk for one minute
- Once the machine has stopped, run a spatula around the sides of the bowl
- Whisk for a further 30 seconds at mid speed
- Remove the whisk tool, spoon the mixture into a piping bag and set aside
For the coulis:
- Attach the blender goblet to the base unit
- Add all of the coulis ingredients, select maximum speed for 30-40 seconds until puréed
To Assemble:
- Begin with a layer of the chocolate crumb
- Add a layer of the mocha cream
- Add a layer of the fruit coulis
- Repeat the first two layers before topping with raspberries, a light dusting of icing sugar and some grated chocolate
- Serve immediately or refrigerate until required