Zacapa XO’s floral notes, which are derived from sugar cane honey, pair well with the raspberries.
The aromas from the wood are absorbed into the rum during the aging process in the wooden barrels, forming a link to the dark chocolate and black olives.
Zacapa XO dark chocolate parfaits with raspberry – beet coulis and black olive crumble (serves 6)
Dark Chocolate parfait
- 55 g granulated sugar
- 25 g cold water
- 40 g egg yolk
- 250 g dark chocolate, melted
- 300 g whipped cream
- ring molds (optional)
In a large bowl, mix the sugar together with the cold water and the egg yolks until they form a sabayon. Then, gradually fold the melted dark chocolate and the whipped cream together gently until well-incorporated. Set into desired shape. Transfer to the freezer to chill.
Black Olive crumble
- black olives, pitted
- 60 g granulated sugar
- 300 g water
Add the olives to a small sauce pan and cover with cold water. Bring the water to a boil and hold for a minute. Rinse the olives under cold water and drain.
Next, add the sugar and 300 grams of water to the saucepan and blend using an immersion blender. Bring the mixture to a boil and then reduce to low heat.
Allow the olives to dry at 60°C for at least 24 hour, then cool. Mix to a fine crumble and set aside.
Raspberry – Beet coulis
- 75 g raspberry purée
- 50 g beet purée
- 10 g simple sugar syrup
- 1 dash sherry vinegar
- 1 pinch salt
Combine all of the ingredients together in a bowl and mix. Set aside.
- 105 g whole milk
- 155 g dark chocolate
- 2 g gelatin leaf, pre-soaked
- 250 g cream, whipped
Bring the milk to a boil in a sauce pot and dissolve a gelatin leaf in the hot milk. Next, add the chocolate and mix until fully melted. Remove from heat and allow the mixture to cool to 37°C. Then, gently stir in the whipped cream and allow to set.
Spread the chocolate mixture on a plate to dry for at least 14 hours at 68°C.
- 1 beet, cooked
Using a knife, cut the beet to desired shape.