From the Kitchen: Simbithi Scene Summer 2018
Are you one of those people who – no matter how full you are after a meal – always seems to find room for dessert? Yes?
Then, you are going to fall rapturously in love with Chef Daryn’s creation for this edition: the Chocolate Parfait is an absolute showstopper, which will keep your guests talking for weeks after you serve it at Christmas dinner.
Do give it a try, and send us a few photographs of your attempts!
- 7 egg yolks
- 125g icing sugar
- 200g dark chocolate
- 300g butter
- 100g cocoa powder
- 175g icing sugar
- 500ml cream, whipped
- Melt the chocolate in a double boiler.
- In another bowl, cream together the egg yolks and 125g icing sugar.
- In a sauce pan, gently melt the butter and cool slightly. Add the cocoa powder and 175g icing sugar. Stir to remove any lumps.
- Add the melted chocolate to the egg yolk mixture and then add the melted butter mixture. Work quickly, as the mixture will begin to thicken.
- Quickly fold in the whipped cream.
- Place in moulds and leave to set.
- 1 cup cream
- 375g condensed milk
- 1 cup granadilla pulp
- 1 tbsp powdered gelatin, soaked in 60ml water
- 2 egg whites, whipped until stiff
- 2 ml salt
- Whip cream until soft peaks form. Fold through condensed milk and pulp until well combined.
- Heat gelatin until melted and whisk into cream mixture.
- Whisk egg whites and salt to soft peak stage and fold into granadilla mixture. Pour into serving dishes and set in the fridge for 2-3 hours before serving.
- Serve topped with extra granadilla
Garnish – Chef’s Tip
Play around with, nuts, berries, edible flowers, chocolate discs or tuilles; imagination is the key! I use clear transparency paper or a silicone sheet to mould my chocolate. If you have neither the time nor chef’s hands… store bought wafers will also suffice. I won’t tell anyone if you don’t.