Chocolate Parfait with Apricot Sauce

For the chocolate parfait, soak the gelatin in cold water, then squeeze well. Bring the milk to the boil. Chop the chocolate and put it in a bowl. Pour the boiling hot milk over it and add the gelatin. Stir until the chocolate has melted.

Cream the yolks and sugar and stir into the chocolate mixture. Beat in a bain-marie until creamy – the mixture must never be allowed to simmer! Place the saucepan in ice water and continue to stir the cream until it has cooled down.

Whip the cream until stiff and fold into the chocolate cream. Pour the mixture into small bowls and place in the freezer for at least 8 hours.

For the apricot sauce, blanch (scald) the fruit and peel off the skin. Cut the apricots in half, removing the pit. Cut into pieces and bring to a boil with wine, sugar and citrus juice. Simmer for 15 minutes to a mush, then puree with a hand blender.

Turn the chocolate parfait out onto dessert plates and serve with the apricot sauce.

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