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CHOCOLATE PARFAIT

Number:15

Chef: David Ducamp

 

1 - Chocolate Parfait

Sugar 281 g

Egg yolks 187 g

Whipping cream 546 g

Couverture amère 312 g

Bitter milk couverture chocolate 117 g

 

Mix the sugar with the Fruit’Zest Orange and the egg yolks. Cook at 84°C/183°F. Strain through a fine sieve. Beat with an electric whisk until cool. Melt the two couverture chocolates. Fold in the whipped cream. Combine the two mixtures.

 

2 - Feuilletine pralinée

Bitter milk couverture chocolate 80 g

Praliné amande-noisette 221g

Feuilletine 111g

 

Melt the milk chocolate couverture. Add the almond-hazelnut praline. Delicately incorporate the feuilletine. Spread onto a 60x 40 cm/24 x 16 in. baking sheet covered with greaseproof

paper. Set aside in the refrigerator. Cut as required.

3 - Sorbet syrup

Water 326 g

Sugar 179 g

60 D.E. Glucose syrup 201 g

Invert sugar or trimoline 54 g

Sorbet stabilizer 7g

Sugar 22g

 

Heat the water, sugar (1), glucose syrup and invert sugar. In another bowl, mix the stabilizer and the sugar (2). When the liquid just starts to boil, add the second mixture and bring back to the boil.

 

4 - Blood orange sorbet

Fruit'Purée Blood orange frozen 776g

Sirop pour sorbet 766g

Water 3g

Mix all the ingredients and churn.

 

5 - Ice cream base

Milk 160 g

Egg yolks 171 g

Sugar 193 g

Invert sugar or trimoline 80 g

Sugar 47g

Ice-cream stabilizer 5 g

Cream 160g

 

Bring the milk to the boil. Blanch the egg yolks with the sugar (1) and the invert sugar. Pour the milk onto this and then add the sugar (2) and stabilizer. Cook at 85°C/185°F and add the

cream.

 

6 - Apple caramel and cinnamon ice cream

Base pour crème glacée 792g

Fruit'Elite "Seasonal Flavours" Apple baked with caramel and cinnamon frozen puree 486g

Milk 258g

Sugar 10 g

Mix together all the ingredients. Blend well. Eave to mature for 12 - 24 hours at 4°C/40°F. Churn.

 

7 - Velvety chocolate spray

Couverture amère 260 g

Cocoa butter 260g

Red food coloring QS

Mix the bitter chocolate and the cocoa butter. Add red food colouring to obtain the desired effect.

 

Blood Orange, Yoghurt, Coconut, Pistachio and Passion Fruit

 

1 - Yoghurt Mousse

Yoghurt 300 g

Sugar 50g

Glycerin QS

Cream 200 g

Gelatin sheet 4

Mix the yoghurt, sugar and a few drops of glycerine in a bowl. Set aside. Dissolve the gelatine sheets in 25 g / 15/16 oz of the cream and blend it into the yoghurt mixture. Whip the remaining 175 g / 6 3/16 oz of cream and add it to the mix. Put the preparation into demi-sphere moulds and freeze. Once frozen you can assemble them into spheres.

 

2 - Coconut Cream

Fruit'Elite "Vintage" Coconut frozen puree 500 g

Sugar 70g

Gelatin sheet 4

Whipping cream 200 g

Dissolve the gelatine in the sugar and a little of the Coconut Fruit’Elite purée. Once the mixture is homogeneous add the rest of the Coconut Fruit’Elite purée and the whipped cream. Set aside.

 

3 - Pistachio cake mix

Fruit'Elite "Nuts" Raw green pistachio frozen puree 80 g

Egg whites 125g

Egg yolks 80g

Sugar 80g

Flour 20 g

Mix all the ingredients. Leave to rest for 2 hours, but stir the mixture from time to time. Put the mixture in cream a siphon and use it to fill the bottom third of some plastic glasses. Cook the cake in a microwave at maximum power for 40 seconds.

 

4 - Blood Orange Sorbet

Fruit'Purée Blood orange frozen 500g

Prosorbet 70g

Sugar 90g

Neutral solution 2 g

Put all the ingredients into your ice cream maker and churn.

 

5 - Blood Orange Jelly

Fruit'Purée Blood orange frozen 250g

Sugar 20g

Vegetarian gelatine 15 g

Mix the 3 ingredients and bring to the boil. Using a fine needle, dip the frozen yoghurt balls into the boiling jelly two or three times so that they are completely covered. Place the balls in the refrigerator.

 

6 - Passion Fruit Meringue

Fruit'Purée Passion fruit frozen 175g

Water 75g

Powdered egg white 30 g

Sugar 200g

Xanthan gum 2g

Whip the ingredients using an electric whisk until the mixture has the texture of a meringue.

Assembly

Spread a spoonful of the Coconut Cream over the centre of a transparent glass plate. Place in the centre a Yoghurt and Orange Jelly ball. Place three or four crumbled pieces of the Pistachio Cake on the side ; this will be the support for a quenelle of the Blood Orange Sorbet. Using a piping bag, pipe several rosettes of the Passion Fruit Meringue and place a line of powdered pistachio nuts along one side

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