Boulevard's affogato parfait

Photo by KK Law.
Photo by KK Law.

In the mood for a fancy ice cream dessert that you can whip up at home? Try this affogato parfait with chef Jason Pitschke's recipe from Boulevard Kitchen and Bar

Hazelnut Praline Parfait

1 cup hazelnut paste
3 1/2 tbsp heavy cream
2 egg whites
2 tbsp sugar
1/2 cup whipped cream

Freeze 6 tall water glaasses.

Whip the cream in a large mixing bowl until soft peaks form. Refrigerate.  

In a small saucepan over medium heat, heat the heavy cream until hot but not boiling, and pour over the hazelnut paste to form a ganache. Mix together to form a smooth paste.  

In a heat proof bowl over a pot of boiling water, whisk the sugar with egg whites until the temperature reaches about 65 degrees C to form a Swiss meringue.

Cool the mixture by whipping it with a mixer until the volume triples.  

Fold the Swiss meringue into the hazelnut mixture, then fold in the whipped cream.  

Divide between frozen glasses (approx. 3 tbsp per glass), and return to the freezer. 

Espresso Semi Freddo

2 ½ tbsp melted milk chocolate
3 tbsp homogenized milk
2 eggs, yolks and white separated
1 3/4 cup sugar, divided
1 tsp instant coffee
3 1/2 tbsp water
1 tsp espresso grinds
1 ½ cups whipped cream

Combine chocolate, milk, 2 egg yolks, 2 ½ tbsp sugar and instant coffee in a pot and cook on low heat until nice and thick to form a coffee anglaise. 

Strain mixture into a bowl and set aside. 

In a separate pot and using a thermometer to gauge, cook 1 ½ cups sugar and water until it reaches 121 degrees C. 

At the same time, whip the egg whites in a mixer on second speed. Once the desired temperature is reached on the sugar mixture, slowly pour it into the egg whites, forming an Italian meringue. Fold in the espresso grinds. 

Turn the speed up to high to create volume, and then set aside and allow to cool.  

Fold the Italian meringue into the coffee anglaise, then fold the whipped cream into mixture. 

Divide between frozen glasses, on top of hazelnut parfait.  

Return glasses to freezer until ready to serve.  

Chocolate And Honey Crumble

125 mL soft butter
7 tbsp sugar
3 1/2 tbsp honey
8 tbsp brown sugar
7 tbsp all-purpose flour
1 tbsp cocoa powder

Preheat oven to 320 F.

Using the paddle attachment of the an electric mixer, mix all ingredients together until a rough crumble is formed.  

Chill in the refrigerator for 30 minutes.  

On a tray lined with parchment paper, crumble the dough in an even layer and bake for 20 minutes.  

After ten minutes, pull the tray out and break up the pieces of crumble so they bake evenly. Return to oven for the remaining 10 minutes. 

Allow to cool to room temperature. Store an extra in an air-tight container.  

To serve, add crumble to parfait glasses.

6 servings