Delicious, homemade, easy and fast.

Ingredients

For the Parfait:

• 800g freshly, ripe pineapple
• 500ml whipped cream
• 6 egg yolks
• 50g sugar
• 40ml of Rum
• Juice from 1 lemon
• Lemon zest from half a lemon

For the chilli chocolate sabayon:

• 1 bar of chilli chocolate
• 100 ml cream
• 2 tbl spoons of whipped cream

 

Preparation

1. Chop 200g of the pineapple into little chunks and soak in the rum for a few hours (this prevents the Parfait from freezing later).
2. Blend the remaining 600g in the blender and then filter through a sieve.
3. Mix the egg yolks and sugar in a water bath until the quantity is almost doubled.
4. Drain the rum from the pineapple chunks and add it to the egg yolk and sugar mix, add the lemon juice and zest as well as the 200g pineapple chunks.
5. Allow to cool for a while and then add the whipped cream in 2 stages.
6. Line the baking form or cups with cling film and fill with mixture and place in freezer for 5-6 hours.

Chilli chocolate sabayon:

1. Break the chilli chocolate into the 100ml of cream in the pan.
2. Cook until fully melted, adding chilli powder to taste as well as 2-3 tablespoons of whipped cream and allow to cool.

Serving suggestion

• Cover a chilled desert plate with the melted chilli chocolate.
• Remove the cups from the freezer and remove the pineapple parfait by placing the cups in hot water for a few seconds.
• Remove from the baking form and slice into finger-thick slices with a hot knife.
• Place on top of the melted chilli chocolate-coated desert plate and cover in coconut flakes.