oFESTIVE FOODo
CHOCOLATE AND ALMOND PARFAIT
A tasty pudwithout the booze, this one is sure to be a hitwith the young ones.
150g good quality 70%cocoa chocolate
SERVES 10-12
300ml double cream 1 egg 1 egg yolk 200ml greek-style yogurtwith honey 50g toasted sliced almonds 4 tbsp honey
1 Line a 1.2L loaf tin or patémoldwith clingfilmso there’s lots of overhang, and clear a space in your freezer.
2 Break the chocolate into a heatproof bowl. Gentlywarm100ml of the double creamuntil it is steaming but not boiling. Take off the heat and pour over the chocolate. Stir until the chocolate hasmelted and themixture is smooth and shiny. Set aside. (If the cream cools before the chocolate has completely melted,warmit in themicrowave for 10 seconds. Don’t let it get too hot or the chocolatewill go grainy.)
3 In a separate bowl,whisk the egg and egg yolk until very light and fluffy then gently fold into the chocolate.
4 In a large bowlwhisk the remaining 200ml of creamto a soft peak, fold in the yogurt then gently stir in the chocolatemixture and
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almonds. Pour themixture into the prepared tin, drizzling in small blobs of honey as you go, so they are throughout the parfait. Level the top and coverwith the overhanging cling film.
5 Freeze overnight then remove fromthe freezer 10minutes before serving. Unfold the clingfilmand turn out of the loaf tin using the clingfilmto pull it out. Peel off the clingfilm and serve in slices.
www.yeovalley.co.uk
CLEMENTINE CURD AND CINNAMON MESS
Thiswillmakemore curd than you need; keep the rest in the fridge (for up to aweek) and spread on toast ormuffins.
Serves 6 3-4 clementines (use firmones) 1 tbsp lemon juice 200g caster sugar 120g unsalted butter, diced 2 large eggs, beaten
For themeringue 2 eggwhites 75g caster sugar 50g dark brownmuscovado sugar 1 tsp ground cinnamon 400ml double cream 6 clementines
1 Zest the clementines to get 3 tbsp zest. Juice themto get 5 tbsp juice.
2 Put the zest and juice in a heatproof bowl with the lemon juice, sugar and butter. Place over a pan of simmeringwater (don’t let the water touch the bowl) andwhisk until the butter hasmelted and the sugar crystals have dissolved.
3 Add the eggs andwhiskwhile heating, until themixture thickens and coats the back of awooden spoon. Thismay take awhile. Don’t overheat or itwill curdle.
4 Remove the bowl fromthe heat and leave to cool, then chill in an airtight container until needed.
5 Tomake themeringue,whisk the egg whites to stiff peaks. Add 2 tbsp sugarwith
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24 | THE WEST COUNTRY FOODLOVER
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