Food & Drink: Weekend Cook 11: Harriet's Chocolate Parfait
Serves six. Total time: 25 minutes
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.AT A recent celebration of a friend's fortieth in Northum-berland, the birthday boy's other half Harriet Warde-Aldam had sensibly farmed out the pudding for 120 guests, the instruction being to "bring your favourite chocolate pudding". This was her creation, which she modestly claims was "based on what I had in the cupboard." It's part mousse, part parfait, part biscuit. All the usual decorations apply: chocolate swirls and curls and a dusting of cocoa.
250g/9oz Bournville
chocolate, broken up
250g/9oz unsalted butter,
softened
100g/31/2 oz icing sugar,
sifted
1 tbsp cocoa, sifted
3 medium eggs, separated
3 tbsp Camp coffee
(diluted), or strong cold
fresh coffee
200g/7oz digestive biscuits
2-3 tbsp Calvados
Place the chocolate in the top half of a double boiler with simmering water in the lower half (or else in a bowl set over a pan of simmering water) and gently melt it, then remove and leave it to cool.
Beat the butter and sugar together in a bowl until they are pale and creamy. Whisk in the cocoa, and then the egg yolks. Stir the coffee into the cooled chocolate which will thicken, then blend it with the butter mixture.
In another bowl whisk the egg whites until they are stiff and fold them, a third at a time, into the chocolate base.
Crush the biscuits into small nibs (the size you find in a Yorkie Bar). Scatter half of these over the base of a shallow pudding dish or bowl (I use a 23cm/9in square one), sprinkle over half the Calvados and spread over half the chocolate mixture using a palette knife. Repeat with the remaining ingredients then cover with clingfilm and chill in the fridge for several hours. Remove it 30-60 minutes before serving.
It should be the consistency of a rich mousse when you come to eat it.
ANNIE BELL
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments