The saying, "One man's trash is another man's treasure," has never been more true.
Did I go overboard...? Maybe.
Was it awesome to bargain in German? Yes!
I snagged these old time ice cream glasses for just 1 Euro! 1 Euro for all three?! That's just crazy talk.
Iced S'more Parfait
I know turning S'mores into another dessert is oh-so-trendy, but I can't stop! I love the idea and it's so stinking cute... every time. Plus, S'mores are very American and I'm feeling a little bit patriotic maybe due to the fact that:
a) I'll be home in about a week and a half!
b) The world cup is in motion! USA! USA!
c) 4th of July is right around the corner...
These parfaits are exquisite! Ice cold vanilla parfait on the bottom, topped with a creamy chocolate sauce and a crunchy almond (graham cracker) crumble, and finished with gooey roasted marshmallows.
For the parfait:
50 g eggs (about 1 egg)
40 g egg yolks (about 2 egg yolks)
50 g sugar
1 vanilla bean
1/4 teaspoon vanilla
200 g cream
2 g gelatin
9 g cold water
25 g white chocolate
Start by measuring out all the ingredients and organizing yourself:
- Soften the gelatin in the cold water
- extract the seeds from the vanilla bean
- whip the cream and place back in refrigerator
- melt the white chocolate
- start your water bath over the stove so that the water is hot for when you begin to beat your eggs
Measure out the eggs, yolks, sugar and vanilla in your mixing bowl for your stand mixer. Place over the water bath and whisk constantly until the egg mixture reaches 72 Celsius or 160 Fahrenheit.
*The temperature is important because this is for the parfait!
Once desired temperature is reached, remove from heat and beat in the stand mixer.
Meanwhile, over the water bath, melt the gelatin. Add the melted white chocolate and a large spoonful of the whipped cream, stir. This mixture should be warm.
Once your eggs are fully whipped and have cooled off slow down the speed of the mixer. Pour the gelatin mixture into the eggs and continue to mix until smooth. It will be thick!
Finally, fold the egg mixture into the cream.
Fill in the desired glasses and freeze!
While the parfait is freezing you can prepare your toppings.
For the "graham cracker crumble" ie. almond crumble:
50 g butter, softened
50 g sugar
25 g almond flour
50 g flour
Mix together the softened butter with the sugar. Add the almond flour and finally the flour. Place in the refrigerator while the oven heats to 200 Celsius or 395 Fahrenheit.
Using your fingers, break the crumble up onto a prepared baking sheet lined with baking paper. Baking for about 10 minutes until golden brown and crispy.
Let cool. Before adding the crumble to your parfait you may need to break it up again.
For the chocolate sauce:
100 g milk
40 g sugar
20 g cocoa powder, sifted
32 g dark chocolate, chopped
Bring the milk and sugar to a boil in a pot over the stove. Remove from heat and add the cocoa powder making sure remove all lumps. Pour over top the chopped chocolate and stir to create a smooth sauce.
Assemble right before serving.
The parfait should be frozen, however, the chocolate sauce and crumble should be room temperature and the marshmallows will be roasted with a hand held kitchen flamer to make them golden and crispy on the outside and ooey-gooey on the inside!