Sensual Chocolate Caviar adorns crunchy Pistachio Parfait perched atop smooth Port Wine Jelly.
This sumptuously decadent dessert is all about the contrasting textures as you dig down through the flavour filled layers with every bite exploding in your mouth & it’s not as naughty as it looks.
Start off by simply setting your Port Wine Jelly according to the packet instructions in some very pretty glasses, leaving to set in the fridge overnight.
Next, turn your attention to the scrumptious pistachio parfait. Open an 80g packet of pistachio nuts & chop them up fairly finely. Bung 500ml of Organic Vanilla Bean Yogurt into a mixing jug before throwing in the chopped nuts & blitz away with good old Mr Buzzy (aka stick blender) to get it all nicely incorporated. Pour into a container & whack into the freezer to set.
To make Chocolate Caviar, soak 1/2 cup of Tapioca Pearls in 2 cups of milk for an hour then pour into a saucepan & bring to the boil. Reduce the heat to a simmer whilst stirring continuously, watching for the pearls to turn translucent, usually takes about 10-15 minutes or so. Take it off the heat & add 1/2 cup of a good quality chocolate syrup before leaving to soak in the fridge overnight for the pearls to absorb all that chocolatey goodness.
When ready to serve, simply plop the pistachio parfait on top of the set port wine jelly & crown with the chocolate caviar.
It’s a wee bit of an impressive number, even if I do say so myself.