This truffle prosciutto topped chocolate avocado parfait was inspired by the three ships of Christopher Colombus, the Niña, Pinta and Santa Maria that sailed from Europe to the Americas between 1492 and 1502 in his quest for finding the fountain of chocolate and avocados. And chili.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Small coincidences of events led to the putting together of this parfait. A few days ago, we were at the local grocers who had on-going, a mini-foodfair at their meat counter. Amongst other bites they offered a taste of their truffle prosciutto which I found nice and interesting.
I’ve also been wanting to put together a savory chocolate egg pudding parfait when a small antique Chinese ‘kraak’ dish arrived from a local auction house whilst I was mixing the avocado blend. After a few tries at deciding what would be fun to do, we put this concoction together as part of our evening food composition project.
The basic recipe for an egg pudding using hard boiled eggs, you can find from Maria Emmerich´s recipes. To make a savory version, I swapped sweeteners for salt, pepper and chili / cayenne pepper. I sometimes use 64% to 70% chocolate bars, so the aromatic sweetness to the pudding will come from those chocolate bars. If you use a 64% chocolate bar with 6 medium eggs for a total of about 600 ml rendered pudding, for 4 or 5 servings, the resulting pudding will not taste conventionally dessert sweet.
I´m personally not a fan of avocados, but I thought these were visually attractive. The truffle prosciutto tasted amazing, and the chocolate pudding was my favourite parfait layer.
Truffle Prosciutto sails.
