Ingredients
SERVINGS
2
UNITS
US
1 (1 ounce) semi-sweet chocolate baking square
2 1⁄2 tablespoons heavy cream, plus
1⁄4 cup heavy cream
2 tablespoons granulated sugar, plus
2 teaspoons granulated sugar
1 1⁄2 teaspoons Creme de Cacao
1 tablespoon creme de menthe, plus
1 teaspoon creme de menthe
1 1⁄3 cups vanilla ice cream
2 tablespoons almonds, chopped, toasted
In small saucepan, melt chocolate in 2 1/2 tablespoons heavy cream over low heat.
Add the 2 tablespoons sugar and creme de cacao. Stir until sugar has dissolved.
Remove from heat; cool slightly.
In chilled bowl, with chilled beaters, beat 1/4 cup heavy cream, 2 teaspoons sugar and 1 teaspoon creme de menthe until stiff; set aside.
Into each of 2 parfait glasses, spoon 1/3 cup of ice cream. Top each with half of chocolate sauce. Sprinkle each with 1/4 of the almonds. Top each with 1/3 cup ice cream. Drizzle the 1 tablespoon creme de menthe over ice cream. Top with an equal amount of whipped cream. Sprinkle with remaining almonds.
Recipe: Foie gras with caramelised pears
INGREDIENTS for 6 people
Duck foie gras slice(s) : 6 whole
Onion(s) : 1 whole
Pear(s) : 3 whole
Honey : 30 g
White balsamic vinegar : 30 ml
Grenadine syrup : 20 ml
Freshly ground black pepper : 6 Turn
Fleur de sel : 6 pinch(es)
METHOD
1 Peel the pears, cut into quarters and remove the core. Peel and finely dice the onion.
Heat a saucepan to hot, add the honey and the pears, cook for 2 minutes before adding the onion and the grenadine. Cook for 10 minutes and then deglaze the pears with the white balsamic vinegar.
2 Heat a frying pan to very hot and then add the foie gras slices and cook for 10 seconds. Turn the foie gras over and remove from the heat. Leave in the pan and allow to cook for 3 minutes. Season with fleur de sel and pepper.
3 Serve the foie gras with the caramelised pears.
Chef’s tip
«Feel free to use frozen foie gras slices in this recipe – they can be cooked straight from frozen in a very hot pan.