I have loved parfait since I was a child. It seemed like a super exquisite dessert to me then, especially after I found out that it comes from French and is spelled PARFAIT (something like Peugeot;) )…
I remember once with my grandmother Anastasia, after whom I was named, we bought different types of sweets, including a pink strawberry parfait, from a pastry shop at the entrance to South Park on Nishava Street in Sofia (after it was a bank, now it’s a pastry shop again). So the other day, after we tried the parfait, Grandma, as a high self-respecting chef cook, especially in the preparation of typical Bulgarian banitsa (cheese pie with phyllo crusts), said, “Can’t I do that?” And she did, and it was great! And then parfait was followed by another, and after that another and so on, more and more tastier and interesting. At one point we didn’t want to eat parfait anymore, but the culinary perfectionism didn’t want to stop 🙂 These are my memories with parfait.
And this is mine – PARFAIT WITH SOUR CREAM AND TWO KINDS OF CHOCOLATE. It was ordered by the members of the family. A little experiment in the kitchen, combining several products and here it is. With chocolate, which we love very much. And the combination with sour cream balances the sweetness of the whole cake and the result is very satisfying. I did it for no reason, but you can prepare it for the upcoming Valentine’s Day to make your loved ones happy. One tip though – make it at least 1-2 days in advance to make the cake even tastier for the holiday!
And here is the recipe:
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Divide the eggs into yolks and whites.
Beat the egg whites with a mixer until soft peaks are obtained.
Gradually add the sugar, stirring constantly.
Beat until the sugar is absorbed and hard peaks are obtained.
Add the yolks one by one.
Do not stop stirring with the mixer until homogeneous.
Add the sifted flour and mix with a spatula until it is absorbed by the batter.
Add the sifted cocoa, stirring until the cocoa is completely absorbed.
Prepare a baking mold with a diameter of 26 cm with a falling bottom.
Cover the bottom and walls of the pan with parchment paper.
Pour the batter into the mold.
Bake in a preheated oven at 180 degrees without a fan for 10 minutes.
Check the readiness with a toothpick or wooden skewer.
Set aside until it cools completely.
Pour the gelatin powder into a small fireproof or metal bowl.
Add to it 2 tbsp. of water and stir.
Let the gelatin swell for about 10 minutes.
Then melt it in a water bath. Do not overheat, the gelatin does not need to boil. Heat just enough to melt it. Set aside to cool while you prepare the cream.
Put the cream in a bowl.
Add the icing sugar.
Beat for a few minutes until fluffy.
Add the sour cream. Beat again.
While beating on medium speed with the mixer, add the melted white chocolate in a thin stream. Keep in mind that it should not be hot, but cooled, because otherwise the chocolate will melt the cream.
Gradually start adding the cooled gelatin while beating with the mixer.
Stir until homogeneous.
Pour the white mixture over the already cooled cake layer.
Place in the refrigerator and wait for at least 1 hour for the mixture to set before you start preparing the next layer.
With the brown layer proceed in the same way as with the white one.
Prepare gelatin - pour 2 tbsp. of water, leave for 10 minutes to swell, melt in a water bath. Set aside.
Put the cream and icing sugar in a bowl.
Beat for a few minutes until fluffy.
Add the sour cream. Beat again.
While beating on medium speed with the mixer, add the melted dark chocolate in a thin stream. I remind you again that it should not be hot, but cool.
Beat until homogeneous.
Gradually start adding the cooled gelatin while beating with the mixer.
Beat.
Pour the brown layer over the white one, which should already be firm.
Refrigerate for at least 2-3 hours before serving.
Remove the parfait from the baking mold and transfer it to a tray or a large serving plate.
The parfait must be firm so that it does not fall apart when unbuttoning the form.
Using a potato peeler, grate chocolate on top.
In addition to the dark, you can add white chocolate, nuts or anything else you like.
Cut into pieces and serve!
The taste is more than unique! Believe me! 😉
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Divide the eggs into yolks and whites.
Beat the egg whites with a mixer until soft peaks are obtained.
Gradually add the sugar, stirring constantly.
Beat until the sugar is absorbed and hard peaks are obtained.
Add the yolks one by one.
Do not stop stirring with the mixer until homogeneous.
Add the sifted flour and mix with a spatula until it is absorbed by the batter.
Add the sifted cocoa, stirring until the cocoa is completely absorbed.
Prepare a baking mold with a diameter of 26 cm with a falling bottom.
Cover the bottom and walls of the pan with parchment paper.
Pour the batter into the mold.
Bake in a preheated oven at 180 degrees without a fan for 10 minutes.
Check the readiness with a toothpick or wooden skewer.
Set aside until it cools completely.
Pour the gelatin powder into a small fireproof or metal bowl.
Add to it 2 tbsp. of water and stir.
Let the gelatin swell for about 10 minutes.
Then melt it in a water bath. Do not overheat, the gelatin does not need to boil. Heat just enough to melt it. Set aside to cool while you prepare the cream.
Put the cream in a bowl.
Add the icing sugar.
Beat for a few minutes until fluffy.
Add the sour cream. Beat again.
While beating on medium speed with the mixer, add the melted white chocolate in a thin stream. Keep in mind that it should not be hot, but cooled, because otherwise the chocolate will melt the cream.
Gradually start adding the cooled gelatin while beating with the mixer.
Stir until homogeneous.
Pour the white mixture over the already cooled cake layer.
Place in the refrigerator and wait for at least 1 hour for the mixture to set before you start preparing the next layer.
With the brown layer proceed in the same way as with the white one.
Prepare gelatin - pour 2 tbsp. of water, leave for 10 minutes to swell, melt in a water bath. Set aside.
Put the cream and icing sugar in a bowl.
Beat for a few minutes until fluffy.
Add the sour cream. Beat again.
While beating on medium speed with the mixer, add the melted dark chocolate in a thin stream. I remind you again that it should not be hot, but cool.
Beat until homogeneous.
Gradually start adding the cooled gelatin while beating with the mixer.
Beat.
Pour the brown layer over the white one, which should already be firm.
Refrigerate for at least 2-3 hours before serving.
Remove the parfait from the baking mold and transfer it to a tray or a large serving plate.
The parfait must be firm so that it does not fall apart when unbuttoning the form.
Using a potato peeler, grate chocolate on top.
In addition to the dark, you can add white chocolate, nuts or anything else you like.
Cut into pieces and serve!
The taste is more than unique! Believe me! 😉
Enjoy! 🙂
