A couple of years ago, Nick and I had the most amazing dessert at Spice Temple which was a plateful of chocolate, caramel, nutty, crunchy goodness. Last week I went back to Spice Temple with a friend for dinner and was so happy to see it still on the menu. I had plans to order one to take away for Nick as a surprise but was disappointed when they told me that they could not pack it for take away because the parfait would melt.
So I decided to come home and make something similar for him instead 🙂 The recipe below has different elements from different sources and I’ve made some modifications but I’ve linked the original recipes in case you want to check them out for reference. This recipe is not too complicated to make and only has 3 components, but the best part about it is that it can be frozen and just taken out whenever you feel like indulging 🙂
Recipe for Peanuts and Milk Chocolate Parfait
Hazelnut, Almond and Toasted Sesame Dacquoise
(A dacquoise is basically a meringue with folded nuts. Recipe adapted from Saveur)
1 cup powdered sugar
1 cup hazelnut meal
1/2 cup almond meal
2 tablespoons white sesame seeds (toasted in a pan over the stove and ground. This is optional but gives the dacquoise a nice sesame aftertaste)
4 egg whites
50g caster sugar
Preheat oven to 115°C. Line a baking try with parchment paper.
Sift together powdered sugar, hazelnuts, sesame, and almonds into a medium bowl, pushing lumps through sieve, then set aside.
Put egg whites in the clean bowl of a standing mixer and whisk on medium-low speed for 2 minutes. Increase speed to medium and whisk whites to soft peaks, about 2 1/2 minutes.
Gradually add sugar while continuing to whisk, then increase speed to medium-high and whisk until whites form medium-stiff peaks, about 1 1/2 minutes. Transfer whites to a large bowl and carefully fold in 1/3 of nut mixture at a time with a rubber spatula.
Line a 9in square cake tin with baking paper. Spread the mixture thinly and evenly in the tin (you will have leftovers and you can just spread that over a baking tray lined with baking paper to keep for another dessert) and bake the tray in the middle of the oven for about 2 1/2 to 3 hours, rotating the tray half way through. Allow to cool.
Milk Chocolate Parfait
(Parfait has a few different meanings depending on where you are based, but here it’s basically an ice cream. This recipe was adapted from Chris Wheeler.)
125g of caster sugar
500ml thickened cream (If you wish for the parfait to be firmer you can use double cream)
100g milk chocolate (melted)
In a bowl placed over a pot of simmering water, whip the eggs and sugar into a sabayon until it’s light and fluffy. The mixture should resemble a silky custard and when you drizzle it back over itself, it should hold its shape slightly before blending back in.
Take the mixture off the pot and slowly add the melted chocolate, mixing well. Allow the mixture to cool to room temperature.
Lightly whip the cream and fold into the mixture. Pour the mixture over the cooled dacquoise base and place it in the freezer to set for at least two hours.
Salted Caramel and Peanut Sauce
This is a quick and simple recipe which you can make and keep in a jar for ice cream toppings or even buttercream/ganache flavouring. The original recipe can be found at Sally’s Baking Addiction.
200g caster sugar
90g salted butter, cut up into 6 pieces
120ml thickened cream
1 teaspoon salt
1 cup of crushed peanuts
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form clumps and eventually melt into a thick amber-coloured liquid as you continue to stir. Be careful not to allow the sugar to burn.
Once the sugar is completely melted, immediately add the butter one cube at a time. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of thickened cream while whisking. Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Don’t pour too quickly or it may seize up and be difficult to melt. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before stirring the crushed peanuts.
Pour the caramel over the frozen parfait and place it back into the freezer to set.
Assembly and Chocolate Ganache
400g dark chocolate
200ml thickened cream
Heat the cream and chocolate in the microwave in short 30 second bursts while stirring the mixture in between. Mix well and allow to set overnight or until it’s like peanut butter consistency.
Remove the parfait from the tin and use a sharp knife to cut off the rough edges. Then cut it into even sized bars.
Pipe, using a Wilton #70 tip (<– this link is an affiliate link to amazon where you can purchase the tip and help support my blog :D), chocolate ganache over the top (optional) and then sprinkle some chopped nuts on top. See the short video here.
Best eaten just out of the freezer if you prefer an ice cream like texture 🙂 But if you leave it to warm up for about 10 minutes, it becomes more of a thick mousse texture.