Toblerone parfait
A simple to make (European style) parfait based on the famous Swiss chocolate. No need for an ice cream machine either - all you need is a freezer!
  • 100 gram Toblerone chocolate
  • 1 tablespoon sugar
  • 1 egg yolk
  • about 200 ml (0.8 cup) whipped cream
  • To go with the parfait: raspberry sauce or similar
  1. Whisk the cream in a bowl. Set aside.
  2. In a sauce pan, put together the egg yolk and the sugar and (on medium heat) bring to a heat (but far from a boil!!) while whisking. Then, take off from the heat and continue to whisk the mixture until cooled-down, light-coloured and possibly slightly frothy.
  3. Melt the chocolate using a bain-marie or a micro wave oven.
  4. Blend the melted chocolate with the whipped cream and the sugar-egg mixture.
  5. Pour the parfait base in a bowl or a freezer-safe container and put in the freezer for about four hours.
  6. Once frozen, the parfait can preferably be served by cutting it in slices and serving these with a sauce of raspberries or other suitable fruit.
In my experience, whipping together the egg yolk with the sugar as set out in the recipe is quite difficult simply because of the small volumes of the ingredients. It will probably be much easier if you simply were to double the recipe and make more parfait (the present recipe yields less than 500 ml (about 2 cups) which still may be quite OK if you are not that many, as the parfait is quite thick).