with blackberry filling
|Preparation time:||30 minutes and up|
- Soak the gelatine with cold water in a cup.
- Heat up the blackberries in a pot together with the sugar.
- Blend the blackberries and the sugar with the immersion blender.
- Squeeze the gelatine to remove the water, add it to the blackberries and let it dissolve in the mixture.
- Fill the puree in silicon hemisphere cake molds.
- Let it cool in the fridge.
- Reduce the coffee, the liqueur and the sugar all together on the stove until the mixture results in a syrup. Let it cool.
- Beat the eggs and the sugar until foamy.
- Open the vanilla pod and scratch out the pulp.
- Heat up the milk with the vanilla pod and pulp.
- Remove the vanilla pod and add the milk slowly – while stirring – into the egg and sugar mixture.
- Stir the mixture over a warm water bath until it has thickened.
- Then put the bowl in an ice water bath and stir the mixture until it has cooled down.
- Melt the chocolate in a water bath.
- Let the chocolate cool a little bit and add it to the egg mixture together with the coffee syrup.
- Whip the cream and add the cacao nibs.
- Take the blackberry hemispheres out of the fridge and put one into each mug or ramekin.
- Fill the mug or ramekin with the chocolate mousse.
- Freeze the parfait over night.
- Garnish the parfaits with cacao powder and blackberries.
Thanks to Anne Marie Fischbacher for this amazing recipe!
100 g Blackberries fresh or frozen
2 tbsp Brown sugar
1 leaf Gelatine
80 ml Strong coffee
60 ml Almond liqueur e.g. Amaretto
50 g Sugar
50 g Sugar
1 Vanilla pod
200 ml Milk
100 g Cru Virunga 70% Chocolate
100 g Heavy cream
50 g Cacao nibs Piura Porcelana