Description
A luscious Cherry Chocolate Frozen Parfait combining tangy cherry sauce with rich chocolate custard and whipped cream layers, frozen to creamy perfection. This elegant dessert is perfect for special occasions and offers a delightful balance of fruitiness and chocolate indulgence.
Ingredients
Cherry Sauce
- 400 g pitted cherries (fresh or frozen) (14oz)
- ¼ cup white granulated sugar (50g)
- 1 tablespoon water
Chocolate Layer
- 125 g dark or semi-sweet chocolate (50% cocoa solids), coarsely chopped (4½oz)
- 1 cup whole milk (250ml / ~4¼ fl oz)
- 1 teaspoon vanilla extract
- 6 large egg yolks
- ½ cup white granulated sugar (100g / 3½oz)
Cream
- 350 ml thickened cream (heavy cream or whipping cream), cold (~11¾ fl oz)
Instructions
- Chill the Cream: Pour the cream into a large mixing bowl and place it in the fridge to keep cold for whipping later.
- Prepare the Pan: Line a medium loaf tin with baking paper neatly to prevent sticking and shape the parfait.
- Make Cherry Sauce: Combine cherries, ¼ cup sugar, and water in a medium saucepan over low heat. Simmer for about 5 minutes until cherries are nearly covered in juice. Purée the cherries using an immersion blender or regular blender.
- Thicken Cherry Purée: Return purée to saucepan and simmer while stirring for 15 minutes until very thick and coats the back of a spoon, spreading slowly.
- Strain and Cool: Push purée through a fine strainer into a clean bowl to remove pulp. Cool completely in the fridge. Reserve leftover pulp for optional use as jam or discard.
- Melt Chocolate: Melt chocolate in a microwave-safe bowl in 30-second bursts, stirring well between bursts until just melted (under 2 minutes). Set aside to cool slightly.
- Heat Milk and Vanilla: Warm milk and vanilla extract in a small saucepan over low heat until steaming but not boiling.
- Prepare Custard Base: In a bowl, beat egg yolks and ½ cup sugar until very light and creamy. Slowly drizzle steaming milk into the yolks while beating continuously.
- Cook Custard: Return mixture to saucepan and cook over low heat, stirring constantly for 5-6 minutes until thick enough to coat the back of a spoon.
- Prepare Cherry Custard Mix: Reserve all but ½ cup of cherry purée for serving. Combine reserved ½ cup purée with half the custard in a mixing bowl and stir well.
- Prepare Chocolate Custard Mix: Add remaining half of custard to melted chocolate and stir until smooth and combined.
- Whip Cream: Using an electric mixer, whip the cold cream to soft peaks.
- Make Chocolate Layer: Fold half the whipped cream gently into the chocolate custard mixture. Pour this into the prepared loaf tin and freeze for 30 minutes.
- Make Cherry Layer: Fold the remaining whipped cream into cherry custard mixture and chill until ready to use.
- Assemble Parfait: After 30 minutes, pour the cherry ice cream mixture over the frozen chocolate layer and freeze for at least 8 hours or overnight for best results.
- Serve: Serve the parfait slices topped with reserved cherry juice, fresh cherries, and chocolate shavings for an elegant finish.
- Enjoy & Share: Please take a moment to leave a comment and rating. Feedback helps improve the recipe and inspires others.
Notes
- Use fresh or frozen cherries; if frozen, thaw before cooking.
- Leftover cherry pulp can be used as jam or discarded.
- Ensure cream is well chilled before whipping for better volume.
- Chocolate should not be overheated to avoid burning; melt gently.
- Freezing times are approximate and depend on your freezer’s temperature.
- You can garnish with extra cherries, chocolate shavings, or a sprinkle of cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: French-inspired
