Ingredients
Stock Syrup
500g sugar
435ml water
60g glucose
Parfait
4 tbspn pure cocao powder
100g dark chocolate
2 gelatine leaves
8 egg yolks
500ml whipping cream whipped to soft peaks
360g Seville Oranges in Spiced Verjuice Syrup
Stock Syrup
500g sugar
435ml water
60g glucose
Parfait
4 tbspn pure cocao powder
100g dark chocolate
2 gelatine leaves
8 egg yolks
500ml whipping cream whipped to soft peaks
360g Seville Oranges in Spiced Verjuice Syrup
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Methods
1
Place all of the syrup ingredients in a medium size pot- bring to the boil, turn down to a simmer and simmer for 5 minutes. Remove from the heat and set aside.
2
Grease and line a loaf tin mould with butter and parchment.
3
Place the stock syrup that you set aside earlier and cocoa in a pot and bring to the boil, cook until 121C (just before it starts to change colour).
4
Using an electric mixer, place the yolks in the bowl and whisk until thick.
5
Soak your gelatine leaves in cold water.
6
Gradually add the syrup to the whisking yolks until all added. Set aside hot syrup pot.
7
Squeeze the water from the soaked gelatine and place leaves in to the hot pot (that the syrup has just been emptied from) to melt. Then add melted gelatine to the whisking yolk mix.
8
Meanwhile, place your chopped chocolate into a heat proof bowl and melt either over simmering water or on medium heat in the microwave.
9
Whisk the cream until firm.
10
When the yolk mix is thick and fluffy- still slightly warm, fold in the melted chocolate. Add a little of the whipped cream, stir, then finally fold in the remaining whipped cream. Pour into the prepared mould and freeze.
11
Once frozen, turn the parfait onto a chopping board (you may need to run some warm water over the mould to loosen). Slice 2 cm thick pieces, serve on a plate with bitter oranges and a dollop of crème fraiche.
1
Place all of the syrup ingredients in a medium size pot- bring to the boil, turn down to a simmer and simmer for 5 minutes. Remove from the heat and set aside.
2
Grease and line a loaf tin mould with butter and parchment.
3
Place the stock syrup that you set aside earlier and cocoa in a pot and bring to the boil, cook until 121C (just before it starts to change colour).
4
Using an electric mixer, place the yolks in the bowl and whisk until thick.
5
Soak your gelatine leaves in cold water.
6
Gradually add the syrup to the whisking yolks until all added. Set aside hot syrup pot.
7
Squeeze the water from the soaked gelatine and place leaves in to the hot pot (that the syrup has just been emptied from) to melt. Then add melted gelatine to the whisking yolk mix.
8
Meanwhile, place your chopped chocolate into a heat proof bowl and melt either over simmering water or on medium heat in the microwave.
9
Whisk the cream until firm.
10
When the yolk mix is thick and fluffy- still slightly warm, fold in the melted chocolate. Add a little of the whipped cream, stir, then finally fold in the remaining whipped cream. Pour into the prepared mould and freeze.
11
Once frozen, turn the parfait onto a chopping board (you may need to run some warm water over the mould to loosen). Slice 2 cm thick pieces, serve on a plate with bitter oranges and a dollop of crème fraiche.
