Chocolate parfait with orange salad
2/3 cup (150g) caster sugar
2/3 cup (160ml) water
125g dark chocolate, finely chopped
4 egg yolks
300ml thickened cream, whipped
1/2 cup (40g) flaked almonds, toasted
2 tbsp dutch cocoa, for dusting
3 medium (720g) oranges
1 tbsp honey
Line base and sides of a 8cm x 22cm terrine or loaf pan with baking paper.
Combine sugar and water in a small saucepan. Stir over medium heat, without boiling, until sugar is dissolved. Bring to the boil. Boil, uncovered, 3 mins. Remove from the heat, add the chocolate, stir until chocolate is melted and syrup is smooth.
Beat egg yolks in a small bowl with an electric mixer, 3-5 mins, until pale. Gradually pour in sugar syrup, beating constantly until mixture is cool. Fold in whipped cream, brandy and almonds.
Pour mixture into prepared pan. Cover, freeze overnight or until firm.
For orange salad, remove rind and all white pith from oranges, discard. Remove orange segments by cutting through each side of the membranes and place segments in a medium bowl. Squeeze any excess juice from the orange membranes and drizzle honey over segments.
To serve, turn out parfait. Cut into 6 thick slices. Serve with orange salad and a dusting of cocoa.