Island Life Magazine Ltd February/March 2011 | Page 135

food

Island Life - February/March 2011
chocolate. Pour this mix into the chocolate

Method: Boil the milk. Beat the eggs and

shells then place them in the fridge four to

100g of the sugar. Pour the milk over the

five hours before serving.

eggs and put the mix back into the saucepan
and cook to 82 degrees constantly stirring.

Hearts layered with a Caramel

When cooked add the soaked gelatine leaf

Iced Parfait

then sieve the `creme anglaise` custard into a

The hearts can be made by warming some

bowl. Leave to cool.

dark cooking chocolate in a similar fashion

Put the remaining sugar in a small pan with

then spreading it out finely on some baking

a little water to moisten it .Cook the sugar

parchment.

on a fairly high heat until it becomes a dark

Leave the chocolate to almost set then cut

caramel. Add 75ml cream to the caramel

out the shapes with a heart shaped cutter.

(please be very wary as the caramel is very

Cover the hearts with another sheet of

hot and will bubble up a bit.) Add the

parchment and place a flat tray on top of

caramel to the custard.

them to avoid them curling up.

Beat in the remaining cream to form soft
peaks then fold into the caramel custard.

Iced Caramel parfait

Pour into a tray lined with a baking

• 250ml milk

parchment then leave in the freezer to set at

• 3 egg yolks

preferably 12hrs before use.

• 200g sugar

Turn out of the tray and cut heart shapes

• 1 leaf gelatine

and layer up with the chocolate heart wafers

• 225ml cream

made earlier.

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