Steps for the Christmas Hat Parfait

• To create this wonderful Christmas hat, you need to prepare a soft sponge cake base in advance. In a large bowl, beat the eggs with the sugar and vanilla extract for 15 minutes until they become frothy and whitish; add the sunflower seed oil in a thin stream and continue whisking. Finally, add the flour previously sifted with baking powder and salt and mix again with a spatula for a few minutes until obtaining a smooth and homogeneous mixture. Line a 12×16 inch rectangular baking sheet with wet and squeezed parchment paper, pour the mixture and level it well with a smooth spatula. Bake in a preheated static oven at 350°F for about 15 minutes. When the base is ready (obviously, do the toothpick test), turn off the oven, remove and let it cool.

  

• In a small bowl, soak the gelatin sheets in cold water for 10 minutes. Meanwhile, in a small pot, bring the milk to a boil with a pinch of salt, squeeze the gelatin sheets, add them to the mixture, and stir. Finally, add the previously chopped white chocolate and melt completely while stirring with a whisk. Let it cool to room temperature. When the mixture has cooled, whip the heavy cream in a separate bowl until fluffy. Gradually fold the whipped cream into the white chocolate mixture, stirring from top to bottom without deflating the mixture. Pour the raspberry jam into small 0.8-inch semi-spheres and freeze in the freezer.

  

• When the sponge cake base is cooled, cut out disks with a 2.5-3 inch cookie cutter and set aside. Take a 2.75-3 inch silicone hemisphere mold and pour in the white chocolate mousse almost completely. Unmold the raspberry jam insert and place it in the sphere, pressing it down with your finger into the center of the mousse. Finally, place a sponge cake disk and seal everything. Freeze for 3-4 hours.

  

• Chop the white chocolate with a knife. Soak the gelatin sheets in cold water for 10 minutes. In a small pot, bring the water with the granulated sugar to a boil, pour in the white chocolate, and stir. Add the condensed milk and finally the squeezed gelatin and mix carefully. Pour the mixture into a tall glass that comes with the immersion blender and add the red or fuchsia food coloring. Blend with the immersion blender to ensure the glaze is perfectly smooth and then pass it through a sieve. Let the shiny chocolate glaze cool until it reaches a temperature of 86°F.

  

• Unmold the now frozen hemisphere from the silicone mold, place them on a cooling rack, and glaze them with the colored mirror glaze. Use a spatula to remove the excess and with dexterity and care, decorate the edges of the hemispheres with shredded coconut, and place a coconut praline on top. Leave in the fridge to acclimate for an hour.

  

• And here they are ready to be served. I hope you like this latest recipe of mine, until next time friends.

  
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