Chocolate & Hazelnut Parfait

Chocolate & hazelnut parfait, rose & pistachio meringue, Turkish Delight gel, cocoa tuille, pink grapefruit and blood orange sorbet

Created by Ayrshire College (2018/19)

Course: Dessert

Servings: 4

Students: Vivienne Beresford, Shaun Bell, Gabriella Crawford

Lecturer: Annmarie Farr

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Chocolate & hazelnut parfait
50g ground hazelnuts
¼ tsp hazelnut oil
¼ vanilla pods
100ml whole milk
2 egg yolks
50g caster sugar
175ml double cream
70g chocolate calettes

(moulds made by making tubes with acetate)

3 blood oranges, juiced
2 pink grapefruits
275ml water
175g caster sugar
1 lemon, juiced

Charred citrus
½ grapefruit segmented
½ orange segmented
icing sugar

2 egg whites
125g  caster sugar
few drops lemon juice
4 tblsp finely ground pistachios
½ tsp rose water

Turkish Delight gel
150g caster sugar
2 tsp gelatine, dissolved
125ml water
2 tsp lemon juice
¼ tsp rose water

Few drops food colouring

32g butter
90g sugar
8g cocoa powder
15g plain flour
45ml orange juice

crystallised rose petals
1 egg white
1 rose


  1. Roast nuts and make a praline by blitzing with the hazelnut oil.
  2. Boil milk, vanilla.
  3. Whisk sugar and egg then pour the milk onto it, whisking continuously.
  4. Cook as for anglaise and allow to cool.
  5. Add hazelnuts to anglaise mixture.
  6. Whip cream to a ribbon consistency.
  7. Boil, 75ml of cream and ad the chocolate and mix until a ganache is formed, fold into anglaise.
  8. Fold cream into anglaise mixture.
  9. Pour into individual moulds and freeze to set.



  1. Whisk the egg whites until stiff peaks with a few drops of lemon juice, slowly add the sugar which has been warmed in the oven, whisking continuously.
  2. Add the rosewater and fold in ¾ of the pistachios.
  3. Spread onto silicone paper into rectangle shapes using/neaten as necessary, sprinkle with the left over pistachios and bake on lower shelf of the oven until they loosen freely form the paper ( the oven will be higher than usually would like for meringue due to having to share with starter and main dishes so will need to keep checking on them!)


  1. Boil all ingredients carefully for approx. 6 mins, strain into a bowl and cool until almost set (use blast chill if available)– beat until smooth and put into a piping bag ready to be piped.



  1. Place the sugar and water in a pan and bring to the boil. Keep cooking until all of the sugar has dissolved, then leave to simmer for a further 5 minutes.
  2. Set aside to cool, then mix in the blood orange, grapefruit and lemon juices, then churn in an ice cream maker. Freeze until ready to serve.

Cocoa tuille

  1. Cream the butter and the sugar together in a large bowl, add all of the dry ingredients and then the orange juice. Allow to set in the fridge.
  2. Spread onto a silicone mat  and cook in an oven set to 170°C until dry and beginning to colour, remove and allow to cool. Once crisp, break into shards.


  1. Cut segments into pieces, dust with icing sugar and blowtorch to give a dark glaze.


Crystallised rose petals  

  1. Beat one egg white lightly until it is foamy, put a few tablespoons of caster sugar in a separate bowl.
  2. Cut petals into strips, using a brush, coat both sides with the egg white, one strip  (flower) at the time.
  3. Sprinkle with sugar all over it.
  4. Arrange the petals in a single layer on a wire rack lined with baking parchment and leave to dry for at least 1 hour.
  5. The petals shouldn’t touch while they are drying.

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