Chocolate and Orange Parfait
- Yield: 4 servings
- Prep: 15 minutes
- Cook: 5 minutes
- 7ounces good-quality dark chocolate
- 2 gelatin leaves, or vegetarian equivalent
- 3tablespoons orange juice or water
- 3large oranges
- 10ounces fat-free fromage frais
- 5 1/2ounces blueberries, to serve
- 5 1/2 ounces raspberries, to serve
- Line a 1lb loaf pan with plastic wrap. Melt the chocolate in a bowl set over a pan of boiling water, making sure that the base of the bowl does not touch the water. Allow the melted chocolate to cool slightly.
- Meanwhile, soak gelatin leaves in a bowl of cold water for 3-4 minutes, or until softened. Heat the orange juice or water in a small pan until hot, but not boiling. Squeeze excess water out of the gelatin leaves and put them in the pan, then stir to help the gelatin dissolve. Remove from heat.
- Remove the zest from the oranges and stir into the chocolate along with the dissolved gelatin and fromage frais. Mix well, then spoon into the prepared pan, place in the refrigerator and leave for 2 hours, or until set.
- Carefully turn out the chocolate mixture onto a plate and remove the plastic wrap. Using a hot knife, cut the parfait into slices and serve with the blueberries and raspberries. (Alternatively you could use up the oranges and serve them with the parfait instead of the berries. Remove the pith from the oranges and slice the flesh.
—Reprinted with permission from The Diabetes Cookbook. Copyright 2013, DK Publishing.