Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cherry and chocolate parfait
A delicious frozen dessert that can be prepared without an ice cream machine.
Cooking time: 1 hour
The parfait needs several hours to freeze through.
| Ingredients (8 servings) | ||
|---|---|---|
| 400 | g | pitted cherries (fresh or frozen) |
| 150 | g | granulated sugar |
| 15 | ml | water |
| 125 | g | dark chocolate (at least 50 % cocoa, more depending on taste), roughly chopped |
| 6 | large egg yolks | |
| 250 | ml | whole milk |
| scraped out pulp of 1 vanilla pod | ||
| 350 | ml | whipped cream, chilled |
| fresh cherries, chocolate chips and chopped, roasted nuts to garnish | ||
- Line a loaf pan with a volume of at least 1 ½ liters with baking paper.
- Place the cherries in a pan with 50 grams of sugar and the water and bring to the boil, stirring occasionally. After about 5 minutes, there should be enough juice to cover the fruit. Puree with a hand blender or in a food processor, then reduce the puree for about 15 minutes on a low heat until it is very thick. Pass through a sieve and set aside for later.
- Melt the chocolate over a bath of hot water or in the microwave.
- Beat the egg yolks and the rest of the sugar until frothy. Heat the milk and vanilla briefly until the milk steams. Slowly stir into the egg and sugar mixture, whisking constantly, then allow the mixture to thicken slightly over a low heat, about 5 to 6 minutes.
- Mix half of the cream with about 125 milliliters of the cherry juice (save the rest for later), the other half with the chocolate. Beat the whipped cream and fold half into the cherry and half into the chocolate mixture.
- Pour the chocolate mixture into the mold and freeze for ½ hour in the freezer. Meanwhile, chill the cherry mixture in the fridge, then pour over the chocolate mixture and freeze until everything has set.
- Turn out, garnish with the remaining cherry juice, cherries, nuts and chocolate chips and serve.
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