Chocolate cremeux with pistachio parfait

The Recipes / Dessert

The Bell at Skenfrith, Monmouthshire

Cremeux
135g quality dark chocolate
60g caster sugar
3 fresh egg yolks
160ml milk
90g double cream

Pistachio iced parfait
5 fresh egg yolks
90g pistachio paste
100g caster sugar
250ml double cream

Chocolate shards
50g caster sugar
40g glucose
5g unsalted butter
40g dark chocolate

1 punnet raspberries

www.skenfrith.co.uk

Serves 6

Whisk the caster sugar and egg yolks for the cremeux together until pale. Bring the milk and cream to the boil, then pour over the egg mixture and whisk, adding the chocolate until melted and fully combined. Place in a container and put in the fridge.

For the chocolate shards bring the caster sugar and glucose to the boil, then stir in the butter and chocolate. Spread the warm mixture thinly onto a baking tray lined with parchment and leave to set until hard. When set, snap into shards.

For the parfait whisk the egg yolks and pistachio paste. Boil 50ml of water and the sugar to about 118°C then pour over the egg mix and whisk thoroughly. Whip the double cream to soft peaks and fold into the egg pistachio mix. Line a tray with cling film and pour in the mixture. Freeze for about 2 hours or until set. Scoop the pistachio parfait into preferred size and shape pastry cutters and place on the plate. Arrange the cremeux and chocolate shards, decorate with raspberries, and remove the cutters immediately before serving.