GINGER AND DARK CHOCOLATE PARFAIT
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
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...