Parfait Mocha Praline | Claudia Roden’s Mediterranean

With just five ingredients and a little time, you can make a company worthy dessert. The parfait mocha praline is so easy to do that any one can make it happen — and perfectly. That’s the very definition of easy. Not only in the simple operation, but in the marvelous outcome as well. I was debating whether I should churn the cream base in the ice-cream machine for some extra creaminess, but it’s not needed.

The condensed milk doesn’t need heat to set. Out of the can, condensed milk is smooth, syrupy with low moisture that prevents ice crystals from forming. Combined it with the whipped cream, the texture of the cream base is especially smooth and velvety. This is a big advantage and the reason why this no-churn recipe works. Another attractive alternative to the sweetened condensed milk is dulce de leche, which has a deeper flavor with notes of toasty caramel.

Making the praline requires an extra step and some time to let the sugar cool. The crunchy praline is so worth it, especially when you don’t do it all the time. It’s a treat to make something sweet and crowd pleasing. The extra layer of crispy sweetness is so enticing, I wish I’ve made more of it. In addition, I think I had a few pulses too many in the food processor; the texture of the praline is best to be chunky than fine.

If you’re really looking for the extra step to add flourishes to the dessert, try this. In Ottolenghi’s Sweet, he has a similar frozen parfait which he sets with sheets of chocolate meringue in between. Think of it as a Napoleon! Or you may put lady fingers around a tall glass with the mocha parfait in the midst. It makes a stunning display without a lot of work!

Print Recipe

Parfait Mocha Praline

By Claudia Roden – Serves: 8-10

This very easy no-churn ice cream has the wonderful mix of coffee and praline flavors that brings back many happy memories for Claudia Roden.

Ingredients

• 50g (2oz) blanched hazelnuts
• 50g (2oz) caster sugar
• 300ml (10fl oz) double cream
• 175g (6oz) sweetened condensed milk or dulce de leche
• 2 tbsp instant espresso coffee powder

Instructions

1

FOR THE PRALINE: To make the praline, in a dry frying pan (not a non-stick one) toast the hazelnuts over a medium heat, shaking the pan, until they just begin to colour. Tip the hazelnuts onto a plate and set aside.

2

Put the sugar in the pan, spread it out and place over a medium heat until it becomes liquid and turns a light golden colour (watch it as it can quickly turn very dark and bitter). Put the hazelnuts back in and turn them around until they are well coated with the liquid caramel. When the caramel turns brown, pour it onto a baking tray lined with parchment paper (or onto an oiled baking tray). Let it cool completely. When it is hard and brittle, grind in a food processor.

3

FOR THE CREAM BASE: Whisk the cream with the condensed milk and coffee powder until soft peaks form. Fold in the praline, keeping 2 tablespoons aside to decorate. Keep this in a little cup covered with parchment paper until you are ready to serve.

4

FOR THE FROZEN PARFAIT: Line a mould with parchment paper (it makes turning out easier) and pour in the cream mixture. Cover the top with parchment paper and freeze for at least 6 hours or overnight.

5

Take out of the freezer 15 minutes before serving. Dip the mould into a bowl of very hot water for a few seconds. Remove the covering parchment paper. Turn the mould upside down onto a serving plate and remove the remaining parchment paper. Serve sprinkled with the reserved praline.

Notes

https://www.irishexaminer.com/recipes/?c-recipeid=6993