Raspberry Mocha Parfaits

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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

  • Fit the food processor bowl the knife blade, add the icing sugar, cocoa powder and ground espresso granules and blitz until an even powder. Remove from the bowl and reserve.
  • To make the chocolate crumb, in the same bowl, break the sandwich cookies in half and add. Select mid speed and process until the mixture resembles fine crumbs.  Remove the knife tool and reserve the crumbs in a separate bowl
  • For the mocha cream, fit the whisk tool and add the processed icing sugar, cocoa powder and ground espresso granules as well as 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 
  • To make the coulis, attach the blender goblet to the base unit and all of the coulis ingredients, select maximum speed for 30-40 seconds until puréed.
  • To assemble the parfait, begin with a layer of the chocolate crumb, and a layer of the mocha cream and then 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.

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