This parfait recipe is great served frozen but if you are faithful to the method it will hold its shape when fully defrosted and can be served as a dessert petit four at a standing function. Sandwiching the parfait in the light sponge cookie makes this a beautifully soft ice cream sandwich and topping it with the orange curd and some freeze-dried mandarins adds interesting texture and sharp orange flavours to balance the sweetness.
Sandwiching the parfait in the light sponge cookie makes this a beautifully soft ice cream sandwich.
Chocolate parfait ingredients
- 250ml Anchor Food Professionals Culinary Cream
- 750ml Anchor Food Professionals Whipping Cream
- 2 eggs
- 2 egg yolks
- 150g caster sugar
- 150g dark chocolate
- 150g milk chocolate
- 1/2 tsp flaky sea salt
- 2 gold gelatine sheets
Warm the Anchor Food Professionals Culinary Cream and add chocolate. Soak gelatine, drain and add to warm chocolate mix.
Whip the egg and sugar together in a mixer until light and fluffy (6–8 minutes).
Add chocolate to egg and mix until smooth. Whip the Anchor Food Professionals Whipping Cream and fold into the mix.
Transfer to a greased and lined tray or cylindrical mould and put into the freezer until set (4–6 hours).
Cut into discs 2cm thick and place between 2 sponge cookies.
Top with quenelle of yuzu cream cheese, dots of blood orange gel, mandarin meringue, freeze dried mandarin & finish by dusting with mandarin sherbet.
- 125g Mainland Salted Butter
- 60g caster sugar
- 4 eggs
- 250g flour
- 30g baking powder
In a mixer, cream butter & sugar together. When pale in colour add 1 egg at a time while continuing to whisk.
Combine dry ingredients with wet & mix well. Spoon batter onto lined baking tray in 8cm round cookies.
Bake @200°C for 6–8 minutes.
- 4ea oranges, zest & juice
- 100g caster sugar
- 150g eggs
- 100g egg yolks
- 600g Mainland Unsalted Butter, cold diced
- 1/2 tsp xanthan gum (or maize cornflour)
Add orange juice and zest, sugar and eggs to a double boiler continually slowly stirring with a plastic spatula until it reaches 82°C. Strain & cool to 55°C.
Blend in cold diced butter & xanthan gum until smooth and thickened. Set in fridge then decant into squeezy bottle or piping bag for service.
This parfait recipe is great served frozen but if you are faithful to the method it will hold its shape when fully defrosted and can be served as a dessert petit four at a standing function.