* Exported from MasterCook II *

Brazil Nut And Cocoa Parfait

Recipe By : Godiva
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Brazil Nut Cocoa Biscuit:
1 c Brazil nuts (5 oz)
3/4 c Granulated sugar -- divided
1/4 c All-purpose flour
2 tb Unsweetened cocoa powder --
- non-alkalized
1/2 ts Baking powder
3 lg Eggs -- separated
1/4 c Unsalted butter -- melted
Coffee Sauce:
1 tb Espresso beans --
- coarsely crushed
2 c Half and half
1/2 c Granulated sugar -- divided
3 lg Egg yolks
1/2 ts Vanilla extract
Coffee Soaking Syrup:
1/2 c Brewed espresso -- hot
1/4 c Granulated sugar
2 tb Dark rum
Chocolate Mousse:
8 oz Bittersweet chocolate
2 tb Unsalted butter
1 1/2 c Heavy cream
1 ts Vanilla extract
1 tb Dark rum (optional)
2 lg Eggs
3 tb Water -- divided
1 pn Salt
1/3 c Granulated sugar
1 1/2 ts Unflavored powdered gelatin
For Garnish:
Cocoa powder

Time: 2-1/2 Hours, plus baking & chilling time

Brazil Nut Cocoa Biscuit:

Position a rack in the center of the oven and preheat to 350?F.
Spread the Brazil nuts in a single layer on a baking sheet and roast
for 10 minutes. Transfer the nuts to a large kitchen towel and rub
briskly to remove most of the skins. Open the towel and spread out
the nuts to cool. Select 8 of the most attractive nuts to reserve for
garnish.

Line the base of a 9" springform pan with foil. Assemble the pan and
lightly butter and flour the bottom and sides of the pan, shaking out
the excess.

In a food processor fitted with the metal chopping blade, combine the
toasted Brazil nuts and 1/4 cup of the sugar. Process for 30 to
45 seconds, until finely ground. Add the flour, cocoa, and baking
powder, and process 20 seconds until well blended.

In the 4-1/2 qt bowl of a heavy-duty electric mixer using the whip
attachment, beat the egg yolks with 1/4 cup of the sugar at
medium-high speed for about 5 minutes until it is pale yellow in
color and forms a ribbon when the whip is lifted.

In another 4-1/2 qt bowl, using a clean wire whip attachment, whip
the whites until soft peaks form. Gradually add the remaining 1/4 cup
sugar and whip until stiff and shiny.

Sprinkle one-third of the nut mixture over the yolk mixture and fold
in gently using a rubber spatula. Add 1/3rd of the whites and gently
fold in. Repeat until all the nut mixture and whites are
incorporated. Gently fold in the melted butter.

Scrape the batter into the prepared pan and spread evenly with a
spatula. Bake for 33 to 38 minutes until a wooden toothpick inserted
in the center of the biscuit comes out clean. Cool the cake in the
pan on a rack for 20 minutes. Run a thin-bladed knife around the edge
of the biscuit to loosen it from the side of the pan. Turn the cake
over onto the rack and remove the side and base from the pan.
Carefully peel off the foil. Cool the cake completely on a wire rack.

Coffee Sauce:

In a heavy, medium saucepan, combine the crushed coffee beans,
half-and-half, and 1/4 cup of the sugar and bring to a gentle boil
over medium heat. Remove from the heat and let steep 5 minutes.

In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar
until blended. Gradually whisk the hot half-and-half mixture into the
yolk mixture. Return this mixture to the saucepan.

Continue cooking the mixture over medium-low heat, stirring
constantly with a wooden spatula for 3 to 5 minutes, or until the
sauce has thickened slightly. Do not boil. It is done when you can
run your finger down the back of the spatula and a path remains in
the sauce for several seconds.

Remove the pan from the heat and immediately strain the sauce through
a fine mesh strainer into a metal bowl that is set into a larger bowl
filled with ice water. Stir the sauce for 10 to 15 minutes, until
cool. Stir in the vanilla. Remove the bowl of custard from the bowl
of ice water. Cover with plastic wrap and refrigerate until ready to
assemble.

Coffee Soaking Syrup:

Combine the hot brewed espresso with the sugar and stir to dissolve.
Allow the mixture to cool; stir in the rum. Set aside until ready to
assemble the parfait.

Chocolate Mousse:

Melt the chocolate with the butter. Set the chocolate mixture aside
to cool.

In a chilled large bowl, using a handheld electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Quickly whisk in the vanilla and rum. Refrigerate until needed.

In a 4-1/2 qt bowl of an electric mixer, using a whisk, beat the
eggs, 1 tb water, salt, and sugar until blended. Place the bowl over
a pot of hot, not boiling water. The bowl must touch the water. Cook
over medium-high heat, whisking constantly, for 3 to 5 minutes or
until the granules of sugar have dissolved and the egg mixture has
reached 160?F on an instant read thermometer. Place the bowl in the
mixer stand and beat at medium-high speed with the whisk attachment
until the mixture is thick and pale, about 8 minutes.

Place the remaining 2 tb water in a small heat-proof cup. Sprinkle
the gelatin over the water and let stand for 5 minutes to soften the
gelatin.

Place the cup with the softened gelatin in a saucepan with enough
water to come halfway up the side of the cup. Heat the gelatin
mixture over hot (not simmering) water for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear.
Remove the pan from the heat. Leave the cup containing the gelatin
mixture in the hot water to keep the gelatin warm until ready to
use.

Remove the egg mixture from the mixer stand and using a large whisk,
quickly whisk the chocolate butter mixture and gelatin in by hand.
Using a large rubber spatula, gently fold 1/3rd of the whipped cream
into the egg mixture to lighten it fold in the remaining whipped
cream and rum. Set the mousse aside, but do not refrigerate.

To Assemble:

Line the 9" springform pan with a 9" cardboard cake circle. Using a
long serrated knife, horizontally slice the Brazil nut cocoa biscuit
into 3 layers that are each approximately 1/2" thick. Use the top and
bottom layers for the parfait take the center layer and place in the
bowl of a food processor fitted with the metal chopping blade and
process for 30 to 45 seconds, or until fine crumbs are formed.
Transfer the crumbs to a medium bowl.

Place the bottom cake layer in the prepared pan. Using a pastry
brush, soak the layer with half of the coffee syrup. Reserve 1/2 cup
of the prepared mousse. Pour the remaining mousse on top of the
soaked layer. Place the 2nd cake layer, with the flat side up, on top
of the mousse. Soak this layer of cake with the coffee syrup. Spread
the 1/2 cup of reserved mousse evenly across the top of the parfait.
Cover with plastic wrap and refrigerate 4 hours or until completely
chilled and set.

Unmold And Garnish The Parfait:

Run a thin-bladed knife carefully around edge of the parfait to
loosen it from the sides of the springform pan. Remove the side of
the pan.

Transfer the cake circle with the parfait to a work area and using a
metal spatula, smooth the sides of the mousse. Press the reserved
cake crumbs onto the sides of the parfait and sprinkle more crumbs
across the top of the parfait.

Coarsely chop the reserved toasted Brazil nuts and sprinkle evenly
over the top of the parfait.

Pour 2 to 3 tb coffee sauce on a dessert plate. Place a slice of
parfait in the center of the plate and lightly sprinkle cocoa powder
around the rim of the plate.

Yield: 12 Servings


- - - - - - - - - - - - - - - - - -

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)