Chocolate-Mocha Parfait with Citrus Salad and Cocoa Meringue Shards
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Thomas Rode Andersen
Former Michelin chef
Phew. We can barely fit anything else in - and there's also the kransekake... But we guarantee you. As soon as this dessert is placed on the table in front of the guests, they'll all have made room in their stomachs.
The evening's final course - the dessert, features a lovely chocolate-mocha parfait with citrus salad and cocoa meringue shards.
This dessert is relatively easy to make, but since we want to spend the evening with our guests, you can advantageously make the dessert the evening before.
Servings
: 4
servings
Ingredients
5
dl
whipping cream
100
g
dark chocolate approx. 65%
0.5
tsp
instant coffee
1
tbsp
brown sugar
6
egg yolks
Zest of citrus fruits
3
egg whites
125
g
icing sugar
2
drops
vinegar
1
pinch
salt
Cocoa powder
Currants (small raisins) - or cranberries
Almonds - roasted at 125 degrees and chopped
Walnuts - roasted at 125 degrees and chopped
Hazelnuts - roasted at 125 degrees and chopped
2
clementines
2
oranges
1
sprig
ramson
Avoid screen shutting off
Instructions
Chocolate-mocha parfait
Step 1/3
Take your cream and heat it up with the coffee powder (without it burning on). Then melt the chocolate into it until it's completely dissolved. After that, you set the mixture to cool until it's completely cold.
Step 2/3
When it's completely cold, you whip it until semi-stiff – but be careful, it goes quickly towards the end.
Step 3/3
Next, you whip the egg yolks and sugar until completely white and airy. Then fold the two mixtures together and put them in some beautiful glasses and moulds. Then pop them in the freezer for at least 5-6 hours.
Meringue with nuts, currants and cranberries
Step 1/3
Start by mixing egg whites, sugar, salt and vinegar. Then whip it stiff. Finally, you sprinkle cocoa in while you whip it to completion. Then grate a little zest from your orange and stir it well through.
Step 2/3
Now you take your roasted nuts and cranberries and fold everything in.
Step 3/3
Take some baking paper and spread the meringue mixture out in a thin layer. Once done, bake it for 1-1½ hours at 80-90 degrees until it's completely dry.
Citrus salad
Step 1/4
The last and easiest part. You do this part just before the dessert is to be served.
Step 2/4
You take your orange and cut it into fillets.
Step 3/4
Then you peel the clementines into fillets and scrape off the white with the help of a small knife.
Step 4/4
Finally, pick some nice leaves of ramson.
Plating
Step 1/3
Take the parfaits out about 10-15 minutes before serving.
Step 2/3
Decorate them with the citrus fruits and some ramson leaves. If you feel a little tempted to put a small dollop of whipped cream on top, it's definitely not a bad idea.
Step 3/3
Finally, we take one or two meringue sheets and place on top. If there's any extra meringue left over, it can be served alongside the dessert – or stored in an airtight container.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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