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Variations of grappa: chocolate Parfait, gelée and strawberry coulis

This is a special recipe, a recipe that I made for some friends whom I respect very much for seriousness, the commitment, professionalism: l’Institute for protection of Grappa del Trentino. Me and four other friends, that we went to Trento to learn more about brandy, distilleries and production methods, was asked to prepare a recipe that would enhance the grappa, in my case a Marzemino grappa di Giovanni Poli, Vintage 2013. Since I know the grappa, and I have already had occasion several times to delve into this world (do you remember this posts about Christmas and Santa Massenza distilleries?), I have several recipes on the blog made with this Italian distillate and thought instantly to a savory dish. Then, though, I changed my mind and decided to opt for a sweet, that would enhance the Marzemino grappa in many variations. I thought we Marzemino grapes, varietal characteristic of the trentino region, give fresh and flavorful wines where the scent of berries and red fruits are well in evidence. And in this grappa monovitigno, obtained from Marc of Marzemino produced exclusively in the territory (as required by the rigid production rules followed by the companies participating in the Trident logo), gather some primary characteristics and aromas of the grape. Then, I chose strawberries, or rather a gelée of strawberries with grappa. In addition, Brandy goes perfectly with chocolate, and hence the pairing with dark chocolate Parfait, scented with the distillate. The grappa is also part of Strawberry coulis, which feels fresh and aromatic. I enjoyed to dehydrate strawberries and to try to prepare the decorations in isomalt. And so did this sweet, a variation of grappa in three textures: dark chocolate Parfait with Strawberry jelly heart and fresh Strawberry coulis, all grappa. I must admit that this is not strictly a Parfait, in how far is it between the meringue crush, though the jelly the holds up well and I love the creaminess of this ' fast ' version, that indeed resembles almost an ice cream. If you want to be perfect, add 200 grams of frozen dessert ingredients Italian meringue and eliminate the gelatin. 

Ingredients for 12 individual portions or for one medium sized cake mold:
For the dark chocolate Parfait

  • 200 grams of dark chocolate 60% cocoa minimum
  • 200 ml of cream
  • 30 grams of dark chocolate powder
  • other 200 ml of cream
  • 80 grams of caster sugar extra fine
  • 100 milliliters of Marzemino grappa(I used that of John Parker)
  • 6 grams of gelatin

For strawberry jelly

  • 230 grams of fresh strawberries
  • 4 grams of gelatin
  • 20 grams of glucose (Optional)
  • 45 grams of caster sugar
  • a few drops of lemon juice
  • 50 milliliters of Marzemino grappa(I used that Giovanni Poli)

For the strawberry coulis

  • 200 grams of fresh strawberries
  • 20 milliliters of Marzemino grappa (I used that Giovanni Poli)

To decorate

  • unsweetened cocoa powder as required
  • dehydrated strawberries
  • decorations in isomalt
  • panna montata

For gelatin, to prepare the day before Parfait: put the gelatine in cold water for 10 minutes. Pour the brandy in a small saucepan and let Simmons plan until reduced by a third. Wash strawberries, remove the stalk, blend. Pass the resulting puree through a sieve to remove the pips, then put in a saucepan a third of puree, glucose, lemon juice, the granulated sugar and brandy. Reheat and add the gelatin previously soaked and well squeezed, then stir until complete dissolution. Add this mixture to the remaining Strawberry puree, Stir to mix everything. Pour the strawberry gelatine into small ramekins (There are those special, But even those are fine for chocolates or ice maker) and place in the freezer until it is firm.

If you want to make a Parfait in a cake mold, cover the mould with plastic wrap and pour the jelly to a height of half a centimeter. Then, store in the freezer until it is firm. Coat a Loaf pan Parfait or plum cake with plastic wrap and pour the jelly to a height of half a centimeter. Put in the freezer until it becomes solid.

For the semifreddo: put the gelatine in cold water for 10 minutes. Pour the brandy in a small saucepan and let it simmer until reduced by a third floor. Coarsely chop the chocolate, put it in a bowl and join the powdered one. Bring 300 milliliters of cream to the boil, Add the gelatin previously soaked and well squeezed; pour all about chocolate. Wait a minute and mix from the Center to the sides, until the mixture is thick, shiny and smooth. Add the grappa. Allow to cool for a few minutes and incorporate the 200 milliliters cream chocolate whites with sugar.

Cover with plastic wrap or little cake stencils cake mold. Fill the molds with the semifreddo, Insert the cube of Jell-o with strawberries and cover with the rest of the Parfait. Store in freezer for at least one night. If you opted for the semifreddo in classical style, cover of plastic wrap, half fill with the semifreddo, lean over the strawberry jelly briquette and cover with the rest of the Parfait. Store in freezer for at least one night.

For the strawberry coulis, pour the brandy in a small saucepan and let it simmer plan, until reduced by a third of the volume. Allow to cool. Wash strawberries, remove the stalk, blend and sieve. Then add the grappa.

The semifreddo must rest in the refrigerator for 15-20 minutes before you can serve. You can sprinkle, as I did, with unsweetened cocoa powder, and decorate it with small tufts of whipped cream and strawberry coulis with grappa. I also added dried strawberries and small decorations in isomalt. In short, You can pick any. Bon appétit!

THE PAIRING: Grappa monovitigno Marzemino of Giovanni Poli.

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