Ingredients:
300 ml whipping cream
1 teaspoon cinnamon
1 egg yolks
75 ml sugar
50 ml water
50 g semisweet chocolate
1 egg yolks
3 tablespoons cocoa powder
Directions:
Whip cream until stiff peaks form.
Transfer 1/3 of the whipped cream into another bowl, add cinnamon (to the 1/3) and stir to combine.
Beat one egg yolk well.
Measure sugar and water into a small saucepan and bring the mixture slowly to a boil, stirring.
As soon as the the mixture begins to boil, remove from heat.
Slowly pour half of the hot sugar-water mixture on the beaten egg yolk, stirring constantly.
Allow the mixture to cool.
Add the cinnamon-flavoured whipped cream to the egg-sugar mixture, stir to combine.
Spoon the mixture into four small drinking glasses and place in the freezer.
Melt chocolate in a water bath or microwave.
Beat the remaining egg yolk well.
Reheat the remaining sugar-water mixture, and slowly add it to the egg yolk, stirring constantly.
Allow to cool.
Add cocoa powder and melted chocolate to the mixture, stir.
Add the remaining whipped cream, stir to combine.
Spoon the mixture on top of the cinnamon parfait and return the glasses to the freezer until frozen and ready to serve.
Bring to room temperature some 10 minutes before digging in.
Servings: 4
Time preparation: 45 min.
Time total: 165 min.