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Receta My Buddy Dan's Mile High Chocolate Butterscotch Parfait Pie
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Ingredientes
- 25 x graham crackers broken into pcs
- Â Â (or possibly 3 1/4 c. graham cracker crumbs)
- 1/4 c. dark brown sugar - (firmly packed)
- 12 Tbsp. unsalted butter - (1 1/2 sticks)
- 5 Tbsp. unsalted butter
- 3/4 c. dark brown sugar - (firmly packed)
- 3/4 c. heavy cream
- 2Â 1/4 c. lowfat milk
- 1/8 tsp salt
- 2 Tbsp. water plus
- 1/4 c. water
- 1 pkt powdered unflavored gelatin abt 2 1/2 tspns
- 1Â 1/2 tsp vanilla extract
- 1/4 c. cornstarch - (packed)
- 6 ounce quality semi-sweet chocolate minced
- 1/2 c. heavy cream
- 2 Tbsp. unsalted butter
- 8 ounce semi-sweet chocolate minced
- 1 tsp vanilla extract
- 2 c. chilled heavy cream divided
- 2 Tbsp. Cognac or possibly brandy
- 1/4 c. confectioners' sugar
- 1 c. chilled heavy cream
- 2 Tbsp. Cognac or possibly brandy
- Â Â Dark chocolate curls
Direcciones
- Equipment: A 9- by 3 1/2-inch spring form pan and a large pastry bag
- To make the crust: Preheat the oven to 350 degrees.
- Pulse the graham crackers and brown sugar in a food processor to a fine crumb. Heat the butter in a small saucepan, add in it to the crumb mix, and pulse till just combined. Pour the mix into the spring form pan and press it firmly along the bottom and all the way up the sides of the pan to make an even crust. Bake till the crust browns, about 15 min. Cold and chill while making the Butterscotch Pudding.
- To make the Butterscotch Pudding: In a small medium saucepan, heat the butter over medium heat. Whisk in the dark brown sugar and cook, stirring, till melted and bubbly. Gradually add the heavy cream and stir over low heat till the butterscotch is dissolved. Whisk in the lowfat milk and salt. Remove from the heat and set aside till lukewarm. Pour the 2 Tbsp. of water into a small bowl and sprinkle the gelatin over the top, don't stir. Set aside to let the gelatin bloom.
- In a small bowl, whisk together the cornstarch and the remaining 1/4 c. water. Stir the cornstarch mix into the butterscotch mix. Cook, stirring constantly, over medium-high heat till the mix thickens. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minute. Remove from the heat and stir in the gelatin mix and vanilla. Whisk till smooth. Cover the surface of the pudding with plastic wrap and store in the refrigerator while you make the Ganache.
- To make the Ganache: Put the 6 ounces of chocolate in a medium bowl. In a small saucepan, bring the cream and butter to a boil over high heat. Pour the warm cream mix over the chocolate; set it aside for 5 min before whisking till smooth.
- Pour the chocolate ganache into the chilled crust; then swirl the pan so the ganache proportionately covers the sides and bottom of the crust. Set the crust aside at room temperature while you make the chocolate mousse.
- To make the Mousse: Put the 8 ounces of chocolate in a large bowl. In a small saucepan, bring 1/2 c. of the cream, the brandy, and vanilla to a boil over medium-high heat. Pour the warm cream mix over the chocolate; set it aside for 5 min before whisking till smooth. Cold the chocolate mix to room temperature, whisking occasionally.
- In a large bowl, beat the remaining 1 1/2 c. cream till it holds a soft peak. Sift the sugar over the cream, and continue beating till slightly thicker; take care not to over whip the cream. Fold a third of the whipped cream into the chocolate to lighten the mix. Mix in the remaining cream.
- To assemble the Parfait Pie: Pour the pudding into the prepared crust and smooth the top with a spatula. Pour the chocolate mousse on top of the pudding, smooth the top if needed. Chill till set, about 6 hrs. In a medium bowl whip the cream and brandy till it holds a soft peak. Spoon dollops of the whipped cream over the chocolate to cover and decorate with the chocolate shavings. Carefully remove the spring form ring. Transfer the Parfait Pie to a cake stand and serve. Cut with a hot serrated knife.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 12 servings | |
| Calories 843 | |
| Calories from Fat 500 | 59% |
| Total Fat 57.54g | 72% |
| Saturated Fat 33.24g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 461mg | 19% |
| Potassium 510mg | 15% |
| Total Carbs 80.82g | 22% |
| Dietary Fiber 7.5g | 25% |
| Sugars 36.5g | 24% |
| Protein 10.98g | 18% |
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