Citrus Triple Chocolate Parfait Sandwich

Ingredients

Chocolate parfait ingredients:

Sponge Cookies:

Orange Curd:

Method

Chocolate parfait:

1. Warm the Anchor Food Professionals Culinary Cream and add chocolate. Soak gelatine, drain and add to warm chocolate mix.
2. Whip the egg and sugar together in a mixer until light and fluffy (6–8 minutes).
3. Add chocolate to egg and mix until smooth. Whip the Anchor Food Professionals Whipping Cream and fold into the mix.
4. Transfer to a greased and lined tray or cylindrical mould and put into the freezer until set (4–6 hours).
5. Cut into discs 2cm thick and place between 2 sponge cookies.
6. Top with quenelle of yuzu cream cheese, dots of blood orange gel, mandarin meringue, freeze dried mandarin & finish by dusting with mandarin sherbet. 

Sponge Cookies:

1. In a mixer, cream butter & sugar together. When pale in colour add 1 egg at a time while continuing to whisk.
2. Combine dry ingredients with wet & mix well. Spoon batter onto lined baking tray in 8cm round cookies.
3. Bake @200°C for 6–8 minutes. 

Orange Curd:

1. 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.
2. Blend in cold diced butter & xanthan gum until smooth and thickened. Set in fridge then decant into squeezy bottle or piping bag for service.