Saturday, June 18, 2011

Chocolate-Raspberry Parfait

Making this ice cream parfait was so easy that no recipe is required.  The only thing I would do differently would be to add a layer of vanilla ice cream and make the ganache topping a little thinner.  But if you like chocolate, then this for you.  

For the crust, I made a standard shortbread cookie dough, rolled it out to a thin layer, baked it off, and pulsed it in a food processor, along with some toasted almonds to a fine crumb.  I then added melted butter and pressed it into the bottom of a ring mold and baked it until firm, just like making a cheesecake.  This can be made in a springform pan, but I happen to like the individual servings.  If you use ring molds, make sure that you line them with acetate sheets after baking the crust, but before adding the melted ice cream.  Also, freeze the ice cream for at least an hour between layers.  The ganache ratio is equal parts chocolate to liquid--I used almond milk. 

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