Parfaits

Parfaits

One failure & one success

After my chocolate jelly melt thingys that weren't entirely a success I thought I'd give parfaits a go.  I loved the taste of the melts but found the texture unusual.  

Today I intended to do a strawberry and a chocolate layer in my parfaits but the strawberry layer was

 too firm.

So out they popped and not wanting to give up a created the chocolate part in a glass measuring jug using:

1/2 C Coconut cream ( I use Ayam brand because its real coconut)

1 Tbs Maple Syrup

1 Tbs Rice Malt Syrup

1 tsp Vanilla Extract

Then I filled a jug up to the 2 C mark using Lactose free milk (you can use a milk of your choice)

Nutra Organics Gelatin.  The packet was a little confusing (I will be following this up with the company), hence the failed strawberry layer.  Even halving the amount as suggested for a panna cotta consistency it was too firm.  I used just under 1/4 C in the chocolate batch and I still could have used less.  Lets say, 1 Tbs would work best.

Pour all ingredients from jug in to saucepan and stir/whisk over a low heat until blended and just before it boils, remove from heat and pour into parfait glasses and refrigerate.

*A few drops of peppermint oil or oil of your choice is optional (I used Do Terra).  Another option is to scrap some of my homemade nutella or strawberries on top