TRIO OF CHOCOLATE PARFAIT TERRINE
Creation Syrah Grenache 2009 –
3 eggs 6 egg yolks 195g caster sugar 75g dark chocolate 525ml cream 75g white chocolate 3T chocolate almond
biscotti, crushed 75g milk chocolate 3T honeycomb, crushed
Line a 16x8x6cm loaf tin with clingfilm, ensuring that it hangs over the edges of the mould and is smooth.
Place one egg and two egg yolks in an electric mixer, and whisk on high speed. Place 65g sugar in a small saucepan with enough water to dampen it. Heat over medium temperature and cook to soft-ball stage (116°C on a sugar thermometer), or until the sugar resembles a thick syrup and there is slight caramelisation around the sides of the saucepan. Immediately remove from the heat and pour in a constant stream into the whisking eggs, reducing the speed to medium. Once all the sugar syrup has been added, increase the speed to high, and whisk until light and very fluffy.
Melt the dark chocolate in a double boiler over gentle heat, and fold into the egg mixture. Whip 175ml cream to stiff peaks and gently fold into the chocolate mixture. Pour into the lined mould, spread evenly and freeze. Ensure that each layer is frozen before making the next.
Repeat the process, this time folding in the melted white chocolate and finely crushed chocolate almond biscotti. Fold in 175ml cream, again whipped to stiff peaks, pour the mixture over the dark chocolate parfait layer, spread evenly and freeze.
Repeat the process with the remaining ingredients, folding in the melted milk chocolate and crushed honeycomb. Whip the remaining cream, fold into the mixture and pour over the white chocolate parfait layer. Freeze until ready to serve. Garnish with piped whipped cream, shards of dark chocolate, crushed honeycomb and crushed biscotti.