This recipe was first published in Taste magazine.
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Ingredients
Chocolate parfaits
Pinot plums
Method
1.Place milk chocolate and dark chocolate in separate medium bowls. In a saucepan over medium heat, combine the water and sugar and stir until sugar dissolves then simmer for 3 minutes.
2.Pour half the hot sugar mixture over one bowl of chocolate, and half over the other. Leave to sit while you beat 3 egg yolks in a large bowl until pale and fluffy.
3.Stir each bowl of chocolate until smooth and combined. Pour one bowl of melted chocolate into egg yolks, mixing to combine.
4.Repeat step 3 with remaining yolks and second bowl of chocolate.
5.Fold half the whipped cream and half the mascarpone into each bowl of chocolate mixture until evenly combined.
6.Pour dark chocolate mixture into six parfait glasses. Slowly spoon the milk chocolate mixture on top. Cover and freeze overnight.
7.For pinot plums, add wine, sugar, cinnamon and vanilla pod to a saucepan over medium heat and simmer gently until the sugar has dissolved.
8.Place the plums in the sugar syrup and simmer until just tender (around 15 minutes). Remove plums and set aside. Continue to simmer the liquid until reduced and syrupy.
9.Place plums in a large jar and pour over the syrup (pick out the cinnamon stick and vanilla pod). Keep covered in the fridge until required.
10.Remove parfaits from freezer 30 minutes before serving to soften at room temperature. Serve with a few pinot plums. (Leftover plums are delicious with vanilla ice cream or in glasses with a drizzle of cream and a grating of bitter chocolate. I’ve even used them with a little balsamic glaze as a side to roast beef.)
