GINGER AND DARK CHO­CO­LATE PAR­FAIT

House and Leisure Food - - HK FOOD -

Recipe Raphaella Frame-tolmie

50ml wa­ter 100ml sugar 1 vanilla pod, split in

half length­ways 100g chopped dark cho­co­late 175g pre­served ginger in

syrup, chopped 4 large egg yolks 1 cup cream 1 espresso ginger bis­cuits, to serve

Serves 6

Place the wa­ter and sugar in a small saucepan and stir over a gen­tle heat un­til the sugar has dis­solved. Us­ing 100ml of the syrup, com­bine with the vanilla pod, bring to the boil and re­duce to 75ml of liq­uid. Add the cho­co­late and leave for a few min­utes, al­low­ing the cho­co­late to melt. Add 150g of the pre­served ginger and stir through.

Whisk the egg yolks in a kitchen mixer or us­ing elec­tric beat­ers, and grad­u­ally driz­zle in the hot cho­co­late mix­ture. Leave the mo­tor run­ning and al­low the mix­ture to bulk up.

In a sep­a­rate bowl, whip the cream un­til soft peaks form and fold in the espresso. Once the egg and sugar mix­tures are cool, fold them gen­tly into the cream. Pour the mix­ture into six ramekins and freeze to set. Serve with the re­main­ing chopped ginger on top, and ginger bis­cuits on the side.

Note: al­mond milk is the stan­dard milk used in most raw-food recipes, but may be sub­sti­tuted with hazel­nut milk or any other nut milk.

For mint kla­math ice cream (green): blend half a cup of fresh mint leaves, stalks re­moved, and four to six kla­math pills or two tea­spoons of kla­math crys­tals with the ice cream mix­ture un­til smooth, pour into ramekins and freeze. For bee-pollen ice...

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