The Perfect Raspberry Mocha Parfait Recipe

Method.

1. Blitz the icing sugar, cocoa powder and ground espresso.

   Fit the food processor bowl the knife blade, add the icing sugar, cocoa powder and ground espresso granules and blitz until and even powder. Remove from the bowl and reserve.

2. Make the chocolate crumb.

   To make the chocolate crumb, in the same bowl, break the sandwich cookies in half and add. Select mid speed and process until the mixture resembles fine crumbs.  Remove the knife tool and reserve the crumbs in a separate bowl

3. Make the mocha cream.

   For the mocha cream, fit the whisk tool and add the processed icing sugar, cocoa powder and ground espresso granules as well as the remaining mocha cream ingredients.

4. Whisk the mocha cream.

   Select mid speed and whisk for one minute. Once the machine has stopped, run a spatula around the sides of the bowl. Whisk for a further 30 seconds at mid speed

5. Spoon the mixture into a piping bag.

   Remove the whisk tool, spoon the mixture into a piping bag and set aside

6. Make the raspberry coulis.

   To make the coulis, attach the blender goblet to the base unit and all of the coulis ingredients, select maximum speed for 30-40 seconds until puréed.

7. Layer the chocolate crumb, mocha cream and fruit coulis.

   To assemble the parfait, begin with a layer of the chocolate crumb, and a layer of the mocha cream and then a layer of the fruit coulis, repeat the first two layers before topping with raspberries, a light dusting of icing sugar and some grated chocolate.

8. Serve immediately or refrigerate until required.

   Enjoy!