Description
As a chef, I want to create the ultimate way to end the performance with my deserts. It’s the finale, the course that really brings the dining experience together, puts a smile on people’s faces, and it is often what is remembered most about the dining experience.
I want to share with you one of my favourite dessert combinations that’s easy to make and enjoyed by all. It’s something I often serve at Dining Abode.
Ingredients
- FOR THE PARFAIT:
- 50 grams Glucose
- 100 grams Castor Sugar
- 500 milliliters Coconut Milk
- 6 grams Gelatin Leaves, Soaked In Cold Water
- 3 whole Limes, Zest And Juice
- FOR THE CHOCOLATE:
- 200 grams Good Quality, Dark Chocolate (about 53% Cocoa Content)
- 170 milliliters Boiling Water
- 2 whole Mandarins, Peeled And Separated Into Segments, For Garnish
Preparation
For the parfait:
Place glucose and sugar into a pot and pour in coconut milk. On stove, warm on medium heat to dissolve sugars. Take off heat, add gelatine, dissolve, pour into bowl and let cool.
When mixture is cool, add lime zest and juice. Pour into moulds or tray and freeze overnight.
Set Chocolate
Place chocolate in a bowl and pour over measured hot water. Mix until chocolate is melted and cool in the fridge for 10 minutes. Once cool, whisk mixture with an electric whisk on medium speed for 2 minutes. Pour into small container and set for 4 hours.
To serve, cut parfait into desired shape and place onto plate. With a hot spoon, scoop chocolate onto parfait. Top with peeled mandarin pieces.
Notes:
You can also use lychees or cherries in the summer in place of Mandarin oranges.
For texture, sprinkle broken shortbread biscuit or pistachio praline as a garnish.
