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The Shed "Viennetta" Parfait
The Shed "Viennetta" Parfait
British
Dessert
Over 2 hours
Sweet
Medium
Serves

Who can resist layers of fluffy vanilla parfait, intense butterscotch sauce, and shards of dark chocolate? Not Oliver Gladwin, who devised this dish during the early days of Notting Hill eatery, The Shed: “I first made this hugely indulgent dessert to impress my girlfriend while we were in the building phase of The Shed. Although we three brothers were building, painting, doing woodwork, and everything else, I was frustrated not to be in the kitchen. So for relaxation, I would go home and cook elaborate suppers – just to show I could still do it.

There is a well-known commercial ice cream with a similar name, so for copyright reasons I am going to reassure you this recipe is nothing like it – think homemade double cream ice cream, ripples of salty caramel butterscotch and crunchy rich dark chocolate – you’ve got it.”

Recipe courtesy of
Ingredients
  • 200g dark chocolate (approx. 70 per cent cocoa solids), broken into small pieces

Butterscotch

  • 250g caster sugar
  • 70g unsalted butter
  • 375ml double cream
  • salt

Ice Cream Parfait

  • 150g caster sugar
  • 
3 tablespoons water
  • 
6 large egg yolks
  • 500ml double cream
  • 1 vanilla pod, seeds scraped out

You will need a sugar thermometer, food mixer, and a 1 litre terrine tin

Method
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Method
  1. Start by tempering the chocolate. Prepare a bain-marie by setting a heatproof bowl over a pan of gently simmering water. Put the chocolate into the bowl and stir until it has fully melted; it should be glossy and very smooth. Meanwhile, line the terrine tin with cling film.
  2. Pour the chocolate onto a cold marble slab, or a large tray lined with cling film.
  3. Spread the melted chocolate out to a very thin layer with a palette knife and set aside to cool. Once the chocolate has set, cut it into random shards.
  4. To make the butterscotch, put the sugar in a dry, heavy-based saucepan and dissolve over a low heat – jiggle the pan rather than stirring so that the sugar does not catch or form lumps. Once the sugar has dissolved and become pale golden in colour, remove the pan from the heat and stir in the butter and cream. Season with salt to taste. Set aside to cool, and then chill in the fridge until needed.
  5. To make the ice cream, put the sugar and water in a small saucepan and dissolve over a moderate heat. Do not stir. Using a sugar thermometer, bring the temperature up to 120°C. Meanwhile, put the egg yolks in a food mixer and whisk until thick and fluffy. Once the sugar syrup reaches 120°C, slowly pour it over the beaten egg yolks, whisking all the time until pale and mousse-like.
  6. Whip the double cream and vanilla seeds together in a separate bowl until they form soft peaks. Carefully fold the cream into the frothy egg mixture. Set aside to chill in the fridge.
  7. Make sure the cream and butterscotch are completely cold before you assemble the parfait, otherwise the chocolate shards will melt. Pour one-third of the chilled cream into the prepared tin, cover with one-third of the chocolate pieces and top with one- third of the butterscotch sauce. Repeat the layering process two more times until you have filled the terrine. Cover the filled terrine with cling film and transfer it to the freezer to set for a minimum of 8 hours.
  8. To serve, turn the parfait out of the mould and cut it into 8 thick slices using a hot, thin knife. Serve with absolutely nothing at all.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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