If you like Sangria and you like chilled treats, this is the right recipe for you. Sangria is a lovely summery beverage that consists of wine, fruit, and a small amount of brandy. This lovely parfait consists of sweet Sangria and dark cocoa powder, and it's topped with freshly whipped cream. What better way to celebrate the beginning of summer than with a sweet chilled dessert. I chose to add some additional dark chocolate on top, but you can add any summery fruit you like, just be sure to add it right before serving.
Ingredients
150 grams granulated sugar
120 ml cold water
2 tablespoons unsweetened cocoa powder, sifted
120 ml cold Sangria
50 grams dark chocolate, chopped
2 tablespoons cornflour (corn starch)
4 tablespoons cold water
200 ml double cream
Preparation
Place the sugar in a heavy-bottomed pan, then shake it to distribute the sugar in an even layer. Pour over the cold water and put the pan on medium high heat and cook it, stirring occasionally until the sugar is completely dissolved, about 3-5 minutes. Remove it from the heat and add the sifted cocoa powder and stir it vigorously until the cocoa dissolves. Add the Sangria and whisk it again. In a small bowl, whisk together the cold water and cornflour.
Return the pan to the heat, pour in the cornflour and cook, stirring constantly, for about 2-3 minutes, until thickened. Remove it from the heat, add the chocolate and mix until melted. Let it cool to room temperature (or colder, so it doesn't melt the cream). Whip the double cream until soft peaks form, then layer the cooked Sangria pudding and the whipped cream in two tall dessert glasses. Place it in the fridge for 2-3 hours, or until completely cold. Top with fresh fruit or additional chocolate. Yields 2 servings.
