Brazil Nut And Cocoa Parfait
Brazil Nut And Cocoa Parfait is built on Granulated Sugar Divided, All Purpose Flour, Unsweetened Cocoa Powder, Baking Powder, and Unsalted Butter Melted. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 3/4 cup
- 1/4 cup
- 2 tbsp
- 1/2 tsp
- 1/4 cup
- 1 tbsp
- 1/2 cup
- 1/2 tsp
- 1/4 cup
- 8 oz
- 2 tbsp
- 1 1/2 cup
- 1 tsp
- 3 tbsp
- 1 pinch
- 1/3 cup
- 1 1/2 tsp
- 1/4 cup
Method (preview)
- 1
Position a rack in the center of the oven and preheat to 350 degrees F. Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 minutes.
- 2
Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins.
- 3
Open the towel and spread out the nuts to cool.
- 4
Select 8 of the most attractive nuts to reserve for garnish.
- 5
In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts and 1/4 cup of the sugar.
- 6
Process for 30 to 45 seconds, until finely ground.
- 7
Add the flour, cocoa, and baking powder, and process 20 seconds until well blended.
- 8
In another 4/-quart bowl, using a clean wire whip attachment, whip the whites until soft peaks form.
- 9
Gradually add the remaining 1/4 cup sugar and whip until stiff and shiny.
- 10
Sprinkle one-third of the nut mixture over the yolk mixture and fold in gently using a rubber spatula.
- 11
Add one-third of the whites and gently fold in.
- 12
Repeat until all the nut mixture and whites are incorporated.
- 13
Gently fold in the melted butter.
- 14
Scrape the batter into the prepared pan and spread evenly with a spatula.
- 15
Bake for 33 to 38 minutes until a wooden toothpick inserted in the center of the biscuit comes out clean.
- 16
Cool the cake in the pan on a rack for 20 minutes.
- 17
Turn the cake over onto the rack and remove the side and base from the pan.
- 18
Carefully peel off the foil.
- 19
Cool the cake completely on a wire rack.
- 20
In a heavy, medium saucepan, combine the crushed coffee beans, half-and-half and 1/4 cup of the sugar and bring to a gentle boil over medium heat.
- 21
Remove from the heat and let steep 5 minutes.
- 22
In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar until blended.
- 23
Gradually whisk the hot half-and-half mixture into the yolk mixture.
- 24
Return this mixture to the saucepan.
- 25
Continue cooking the mixture over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly.
- 26
Do not boil.
- 27
Remove the pan from the heat and immediately strain the sauce through a fine mesh strainer into a metal bowl that is set into a larger bowl filled with ice water.
- 28
Stir the sauce for 10 to 15 minutes, until cool.
- 29
Stir in the vanilla.
- 30
Remove the bowl of custard from the bowl of ice water.
- 31
Cover with plastic wrap and refrigerate until ready to assemble.
- 32
Combine the hot brewed espresso with the sugar and stir to dissolve.
- 33
Allow the mixture to cool; stir in the rum.
- 34
Set aside until ready to assemble the parfait.
- 35
2. In a chilled large bowl, using a handheld electric mixer set at medium-high speed, whip the cream until soft mounds start to form.
- 36
Quickly whisk in the vanilla and rum. Refrigerate until needed.
- 37
In a 4 1/2-quart bowl of an electric mixer, using a whisk, beat the eggs, 1 tablespoon of the water, the salt and the sugar until blended.
- 38
Place the bowl over a pot of hot, not boiling water. (The bowl must touch the water.) Cook over medium-high heat, whisking constantly, for 3 to 5 minutes or until the granules of sugar have dissolved and the egg mixture has reached 160 degrees F on an instant read thermometer.
- 39
Place the bowl in the mixer stand and beat at medium-high speed with the whisk attachment until the mixture is thick and pale, about 8 minutes.
- 40
Place the remaining 2 tablespoons of water in a small heatproof cup.
- 41
Sprinkle the gelatin over the water and let stand for 5 minutes to soften the gelatin.
- 42
Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup.
- 43
Heat the gelatin mixture over hot (not simmering) water for 3 to 4 minutes, or until the gelatin granules dissolve completely and the mixture is clear.
- 44
Remove the pan from the heat.
- 45
Remove the egg mixture from the mixer stand and using a large whisk, quickly whisk the chocolate butter mixture and gelatin in by hand.
- 46
Using a large rubber spatula, gently fold one-third of the whipped cream into the egg mixture to lighten it fold in the remaining whipped cream and rum.
- 47
Set the mousse aside, but do not refrigerate.
- 48
Line the 9-inch springform pan with a 9-inch cardboard cake circle.
- 49
Use the top and bottom layers for the parfait take the center layer and place in the bowl of a food processor fitted with the metal chopping blade and process for 30 to 45 seconds, or until fine crumbs are formed.
- 50
Transfer the crumbs to a medium bowl.
- 51
Place the bottom cake layer in the prepared pan.
- 52
Using a pastry brush, soak the layer with half of the coffee syrup.
- 53
Reserve l/2 cup of the prepared mousse.
- 54
Pour the remaining mousse on top of the soaked layer.
- 55
Place the second cake layer, with the flat side up, on top of the mousse.
- 56
Soak this layer of cake with the coffee syrup.
- 57
Spread the 1/2 cup of reserved mousse evenly across the top of the parfait.
- 58
Cover with plastic wrap and refrigerate 4 hours or until completely chilled and set.
- 59
Remove the side of the pan.
- 60
4. Pour 2 to 3 tablespoons of the coffee sauce on a dessert plate.
- 61
Place a slice of parfait in the center of the plate and lightly sprinkle cocoa powder around the rim of the plate.
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