Recipe: Chocolate parfait
PUBLISHED: 09:00 17 February 2016
Lee Bonner, head chef at the West Street Vineyard in Coggeshall shares his recipe for chocolate parfait
6 egg yolks
200g of sugar
220g of melted butter
120g of cocoa powder
225g of melted dark chocolate
340ml of double cream
45g of icing sugar
Whisk the egg yolks and sugar together for five minutes until light and fluffy.
Then mix the melted chocolate, butter and cocoa powder together. Now mix the icing sugar into the cream and whip until soft peaks form. Next add the melted chocolate mixture to the eggs and sugar. Fold in the whipped cream. Spoon into a large terrine mould or bread tin lined with cling film. Freeze in a freezer for at least 2 hours before serving.
Serve a slice with clementine segments and vanilla ice cream plus a glass of an Italian passito, which will be delicious, rich and luscious with this chocolate parfait.
Get the taste
The West Street Vineyard & Visitor Centre, West Street Wine Barn, West Street, Coggeshall, CO6 1NB, 01376 563303, www.weststreetvineyard.co.uk
Lee Bonner is an Essex boy and he’s been head chef at the West Street Vineyard in Coggeshall for two years now. Although he’s worked around the UK, he found he was drawn back to his home county. ‘I was tired of working in a standard restaurant. I was looking for something a little bit different and we do a lot of matching wine and food menus here. We host regular wine tasting evenings and we also have wine talks. This month, with Valentine’s Day arriving, there’s a special wine and chocolate menu and here is the recipe for one of the desserts on offer.’