TO DRINK: A glass of Grand Marnier, naturally.
Chocolate ricotta parfait with Grand Marnier
- 250g ricotta cheese
- 30ml (2 tbsp) sugar
- 30ml (2 tbsp) Grand Marnier
- 15ml (1 tbsp) fresh cream
- 250g dark chocolate
- 125ml (½ cup) water
- 100g (½ cup) sugar
- 2 large egg yolks
Beat the ricotta, sugar, Grand Marnier and cream until smooth. Roughly chop 60g of the chocolate and beat this into the cream mixture.
Melt the remaining chocolate and 50ml of the water in a double boiler, stirring over medium heat until the chocolate is liquid. Remove from the heat and set aside.
Combine the remaining water and the sugar in a saucepan and bring to the boil. Boil rapidly until the syrup forms a soft ball when dropped into cold water, about 5 minutes.
Beat the egg yolks until they are pale in colour. Pour the boiling sugar syrup into the egg yolks and beat until cool. Pour the melted chocolate into the egg mixture and beat until well combined.
Spoon the ricotta mixture into serving glasses, top with the chocolate mixture and refrigerate overnight or for at least 8 – 10 hours before serving.