Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis | How to make Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis

By Rashmi Ahuja  |  3rd Oct 2016  |  
4.7 from 3 reviews Rate It!
  • Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis, How to make Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis
Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulisby Rashmi Ahuja
  • Prep Time

    60

    mins
  • Cook Time

    2

    Hours
  • Serves

    10

    People

20

3





About Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis

Delicious twist to classic chocolate parfait.

The delicious and mouthwatering Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis. Rashmi Ahuja shared Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis. Try this delicious Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis recipe at home and surprise your family and friends. You can connect with the Rashmi Ahuja of Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis with other users

Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis

Ingredients to make Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis

  • For chili chocolate parfait-
  • 150g of 70% dark chocolate
  • 250 ml whipping cream
  • 75g caster sugar
  • 2 Eggs
  • 4 gelatine sheets
  • 1/4 tsp. Salt
  • 1/2 tsp chili powder, according to taste
  • For walnut crumb-
  • 50gm walnuts, chopped
  • 3 tbsp. all-purpose flour
  • 3 tbsp. caster sugar
  • 3 tbsp. unsalted butter
  • 1/2 tbsp. cocoa powder
  • 1/4 tsp. Salt
  • For raspberry coulis-
  • 100g frozen raspberries, pureed
  • 2-3 tbsp caster sugar
  • 1/2 tbsp. lemon juice
  • 1 tsp. all purpose flour, mixed in cold water
  • For ginger-chocolate meringue kisses
  • 1 egg white, room temperature
  • 50gm caster sugar
  • 1/2 tsp. fresh ginger juice
  • 1/2 tbsp. cocoa powder

How to make Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis

  1. To make parfait. Line a tray (20x20cm) with cling film. Place gelatin in cold water and let it bloom for 5-7 minutes. Chop the chocolate in small chunks and melt it in a microwave on medium power in short busts.
  2. Gently stir it in between and be careful not to overheat it. Stir in the salt and chili. Set aside. Meanwhile, place cream in the bowl and using a whisk whip it until it has soft peaks.
  3. Remove gelatine leaves from water and squeeze out to remove excess water. Place eggs and sugar in a medium bowl and place it over a saucepan of gently simmering water.
  4. Whisk until the mixture combines well and is pale, thick and fluffy, for around 10-12 minutes. Remove from the heat and stir in the drained gelatin. Whisk to allow it to cool.
  5. Slowly pour the mixture to melted chocolate and mix it gently to combine. This should be warm, not hot. Working gently and using a rubber spatula to fold the chocolate mixture into whipped cream, until fully combined.
  6. Pour the mixture in the prepared tray, gently shake to level off and let it set in the fridge for 1-2 hours.
  7. To make walnut crumb. Preheat the oven to 150C and line a baking tray with parchment paper. In a small bowl, mix together walnuts, flour, butter, sugar and salt. Place the prepared mixture to the baking tray and bake it for 10-15 minutes.
  8. To make raspberry coulis. Place the puree in a saucepan. Stir in the sugar and bring it to boil. Reduce the heat, add flour-water mixer and let it simmer on medium heat, until it thickens. Mix in lemon juice. Strain and let it cool down.
  9. To make meringue kisses. Preheat the oven to 75-80C. Line a baking tray with parchment paper. Using a whisk, beat the egg whites in a medium size metal or glass bowl until soft peaks.
  10. Gradually add the sugar, one tbsp. at a time, whisking each time until all the sugar has been incorporated.
  11. Continue to whisk for few more minutes until it is very thick and glossy. It will form stiff peaks on the whisk when lifted. Gently fold in the ginger juice and cocoa powder.
  12. Take a disposable piping bag with a plain nozzle (or simply snip the end off). Fill the bag with the meringue mixture and twist the top and pipe small meringues slightly spaced apart on the trays.
  13. Bake for 1-1.5 hours. Meringues are ready when they are easily lifted off the baking paper.
  14. For plating, cut a piece of parfait and serve it with meringue kisses and walnut crumble. Drizzle raspberry coulis and garnish with fresh raspberries.

Reviews for Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis (3)

Bobby Kochara year ago

Awesome presentation! !
Reply

Vidisha Shrivastavaa year ago

we don't eat egg so any substitute for egg n gelatine??
Reply

Ananya Mohantya year ago

Wow! This looks so amazing and pretty too
Reply

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