Chocolate parfait and pineapple nougat
Set-up and preparation: approx. 30 mins
Freezing time: approx. 2 hours
Oven cooking time: approx. 7 mins
For 4 small dishes of approx. 150 ml
- Place the chocolate in a thin-walled bowl over gently simmering water, without letting the bowl touch the water. Remove the pan from the heat, leave the chocolate to melt, mix until smooth.
- Beat the egg yolk, sugar and water with an electric whisk for approx. 5 mins, until the mixture is frothy. Add the chocolate, then carefully add the whipped cream using a rubber spatula. Whip the egg whites with the salt until they form stiff peaks, add the icing sugar. Carefully fold the whipped egg whites into the mixture, then transfer into the dishes, cover and freeze for approx. 2 hours.
- Spread the pineapple over a tray lined with baking paper, sprinkle with icing sugar.
- Cook for approx. 7 mins in the upper part of an oven preheated to 240 °C. Remove the pineapple, sprinkle with pepper, place on to the parfait.
Advance preparation: make the parfait approx. 1 week in advance Refrigerate approx. 15 mins before serving.