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)
Students: Vivienne Beresford, Shaun Bell, Gabriella Crawford
Lecturer: Annmarie Farr
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
175g caster sugar
1 lemon, juiced
½ grapefruit segmented
½ orange segmented
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
2 tsp lemon juice
¼ tsp rose water
Few drops food colouring
8g cocoa powder
15g plain flour
45ml orange juice
crystallised rose petals
1 egg white
- Roast nuts and make a praline by blitzing with the hazelnut oil.
- Boil milk, vanilla.
- Whisk sugar and egg then pour the milk onto it, whisking continuously.
- Cook as for anglaise and allow to cool.
- Add hazelnuts to anglaise mixture.
- Whip cream to a ribbon consistency.
- Boil, 75ml of cream and ad the chocolate and mix until a ganache is formed, fold into anglaise.
- Fold cream into anglaise mixture.
- Pour into individual moulds and freeze to set.
- 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.
- Add the rosewater and fold in ¾ of the pistachios.
- 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!)
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut segments into pieces, dust with icing sugar and blowtorch to give a dark glaze.
Crystallised rose petals
- Beat one egg white lightly until it is foamy, put a few tablespoons of caster sugar in a separate bowl.
- Cut petals into strips, using a brush, coat both sides with the egg white, one strip (flower) at the time.
- Sprinkle with sugar all over it.
- Arrange the petals in a single layer on a wire rack lined with baking parchment and leave to dry for at least 1 hour.
- The petals shouldn’t touch while they are drying.