Cassayas - Luna (Oversize)
Buy This Art Print At




Find the Best Cookware, Electrics, Gifts

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Chocolate Mint Chip Parfait


"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"



“You have given chocolates before, just never like this. We bring you a
delectable assortment of top quality French chocolates in a collectible
wooden box: a sophisticated and unforgettable gift!”

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]




 Georges Perrier Le Bec-Fin Recipes
Georges Perrier
Le Bec-Fin Recipes







  Alphonse Mucha - Chocolat Ideal
Chocolat Ideal
Alphonse Mucha
Buy This Art Print At





 Banner #3

Your patronage of our affiliate partners supports this web site.  We thank you!


  Marcia Banks - On the Terrace
On the Terrace
Marcia Banks
Buy This Art Print At



Chocolate Mint Chip Parfait
Chocolatier December 1998

“The sister restaurant to Georges Perrier’s world-famous Le Bec-Fin in Philadelphia, Brasserie Perrier, offers Italian cuisine in a crazy-quilt art deco
setting with cubist-inspired art in prominent display, lit sensuously to make people look good and feel at home, says the designer. The food is a seamless blend of French, Italian and Asian cuisines, designed to be adventurous but respectful to the roots of each. After a spicy and flavorsome meal, what could be more refreshing than mint? Pastry chef Rocco Lugrine incorporates candied mint leaves into this frozen parfait and drizzles chocolate sauce over it for a dessert experience that offers you
the Full Minty.”

Yield: 10 servings
Preparation: 2 hours and 15 minutes, plus baking, chilling and cooling times

NOTE: Allow the parfait to freeze overnight before unmolding and serving.

Candied Mint:
1 bunch fresh mint
2 large egg whites
About 1 cup granulated sugar, for coating

5 ounces bittersweet chocolate, finely chopped
2 cups heavy cream, divided
1/2 cup plus 1 rounded tablespoon granulated sugar
1/4 cup water
5 large egg yolks

Chocolate Sauce:
1/3 cup unsweetened alkalized cocoa powder
1 ounce bittersweet chocolate, finely chopped
3/4 cup granulated sugar
3/4 cup water

Make the candied mint:
1. Remove the large leaves from the mint. If desired, reserve 10 small sprigs for garnish; reserve the remaining mint for another use.
2. Preheat the oven to 200 degrees F (or to Warm, depending on the oven). Line two large baking sheets with parchment paper.
3. In a shallow bowl, gently whisk the egg whites. Spread the sugar in another shallow bowl. Dip the mint leaves one at a time in the egg whites, shaking off the excess, then dip in the sugar, turning to coat well on both sides, and place on the baking sheets in a single layer.
4. Bake the leaves until thoroughly dry and crisp, 3 to 4 hours. Let cool completely on the baking sheets on wire racks, then transfer to an airtight container until ready to use.

Make the parfait:
5. Coarsely chop he candied mint; set aside.
6. Lightly grease a 9 1/4 by-5 1/4-by 2 3/4-inch metal loaf pan. Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of
the pan.
7. Place the chopped chocolate in a small bowl. In a small saucepan, bring 1/2 cup of the cream to a gentle boil over medium heat. Pour the hot cream over the chocolate and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth. Transfer the ganache to a large bowl and set aside.
8. In a chilled large bowl, using a handheld electric mixer set at medium
speed, whip the remaining 1 1/2 cups cream until soft peaks form. Cover
and refrigerate.
9. In a heavy small saucepan, combine the sugar and water and bring to a boil over medium-low heat, stirring constantly until the sugar dissolves. Using a clean pastry brush dipped in warm water, wash down the side of the pan to remove any sugar crystals. Raise the heat to medium-high and boil the syrup for 8 to 10 minutes, or until it registers 249 degrees F on a candy thermometer. Meanwhile, when the syrup reaches 235 degrees F, start preparing the egg yolks.
10. In the 4 1/2-quart bowl of a heavy-duty mixer, using the wire whip attachment, beat the egg yolks for about 5 minutes, until thick, pale and
almost tripled in volume.
11. When the syrup registers 249 degrees F, immediately remove it from the heat. While beating the egg yolks at medium speed, gradually pour the syrup
in a slow, steady stream near the side of the bowl onto the yolks. Continue beating for 5 to 8 minutes, until the mixture is completely cool.

Brasserie Perrier
1619 Walnut St.
Philadelphia, PA 19103

Featured Archive Recipes:
Chocolatier's Chocolate Mint Terrine
Chocolatier's Tiramisu Parfaits
Chocolatier's Chocolate Terrine with Espresso Sauce
Chocolatier's Death by Chocolate Sundaes
Chocolate Ice Cream Collection
Frozen Peach and Amaretti Soufflés

Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes

WB01419_1.gif (2752 bytes)
WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: August 14, 2003.