Salted praline parfait
- 300g thickened cream
- 6 egg yolks
- 1 ½ (3g) sheets gold strength gelatine leaves
- 25gcaster sugar
- 25g honey
- 30ml Frangelico
- 110ghazelnut praline paste (see note)
- 6 pinches or more salt flakes
- 30 pieces crystallised violet (chopped)
- 3 – 5 pieces freeze dried rhubarb, cut into 1cm pieces
- Red coarse sugar
- Melted red cocoa butter and electric spray gun (see note)
- 125grhubarb puree
- 3g cornflour
- 15g caster sugar
- 15g water
- 45g glucose syrup
- 125g dark chocolate, melted
- 5 drops violet essence
- Gold powder, for dusting
- Cocoa powder, for dusting
- 300g dark chocolate, finely chopped
- Zebra print transfer sheet (22cm x 13cm)
- 300g isomalt granules
- Food colouring, 2 drops yellow and 2 drops green
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MethodSalted praline parfait
1. Whip cream to stiff peaks and set aside in the fridge.
2. Beat yolks in electric stand mixer on full speed until very light. Soak gelatine leaves in cold water. Line 6 x 110ml parfait moulds with lightweight acetate and place on a baking tray.
3. Combine sugar, honey and Frangelico in saucepan, stir over medium heat until sugar has dissolved then bring to the boil without stirring. Remove from the heat. Drain the gelatine leaves and squeeze out excess water then stir into honey mixture until melted. Gradually pour the hot gelatine mixture into yolks while beating, continue to beat for a further 5 minutes until the mixture is thick, pale and fluffy.
4. Using a balloon whisk, whisk in the praline paste by hand, then fold through the whipped cream using a spatula or kitchen spoon. Fold through the salt (using your own judgement as to how much to add). Transfer to a large piping bag. Pipe about 1-2 tablespoons of the mixture into the base of each of the prepared moulds. Add a few crystallized violets and pieces of rhubarb, repeat the layers of parfait mixture, violets and rhubarb, top with a final tablespoon of parfait mixture. Place in the freezer until frozen.
5. When frozen, invert parfait onto a baking tray covered with red sugar, tap parfait to remove from the mould. Pat sugar to form a 1cm-wide ring around the base of parfait. Using the electric spray gun, spray entire parfait with melted red cocoa butter. Return parfait to blast chiller until ready to serve.Rhubarb velvet
6. In a small saucepan whisk rhubarb puree and cornflour together until there are no visible lumps. Place over low heat, whisk to boiling point, then cook for a further 30 seconds. Pour onto a baking tray. Place in the fridge uncovered to cool. Once cool transfer to a small piping bag and return to fridge.Modelling chocolate
7. Combine sugar, water and glucose in a small saucepan, stir over medium heat until sugar has dissolved then bring to the boil. Remove from the heat and set aside to cool slightly for 4 minutes. Pour syrup over the melted chocolate and stir until smooth. Stir in the violet essence. Pour onto a cling wrap lined baking tray. Cover with cling wrap. Leave it to set in the fridge for 20 minutes or until firm.
8. Use the modelling chocolate to shape the parts of the perfume bottle; you need the following four shapes. First the rope: a 15-20cm long rope, 4-5mm diameter; Second the nozzle: a 1cm diameter x 1.5cm long cylinder (use a skewer to make holes). Roll the rope and nozzle in a little gold powder, rubbing in well. Finally shape 2 round discs, 7.5cm diameter about 2mm thick, using the cocoa and gold powder to prevent the modelling chocolate sticking to bench while rolling. Use a cookie cutter to trim the rounds to size.
9. For pump spray, fill 2 truffle shells with rhubarb velvet, then cover the open end of each with a 7.5cm moulded chocolate disc to seal, shape into an oval shape. Dust with extra gold powder.Chocolate transfer
10. Place chocolate in a bain-marie and half melt the chocolate (half should be melted and half should still be solid).
11. Remove from heat and stir for 3-4 minutes with a whisk until chocolate has completely melted. The chocolate should now be tempered.
12. Place the transfer sheet onto a baking tray large enough so that it sits completely flat. Using a large palette knife, spread nearly all the chocolate evenly onto the non-plastic side of the chocolate transfer sheet. Reserve melted chocolate bowl.
13. Let chocolate semi-set and before the chocolate sets fully, deeply score the chocolate down to the plastic into desired shape. Place in refrigerator to set.Bubble sugar
14. Melt isomalt in a saucepan over medium heat, 5-10 minutes. When melted take 1 long piece of baking paper about A4 long and lay it on the bench in front of you. Place a silicone mat about A4 size on top of the baking paper. Spread an even layer of vodka onto the silicone mat all over with your hands.
15. When sugar is melted add colour and pour quickly onto the vodka-spread side of the silicone mat. Lift one side of the paper and then the other in a wave like motion to spread the caramel evenly. Reserve pan.
16. Lift one side of the silicon mat carefully by the corners. Lift paper up off the bench so that the sugar runs down the length of the paper, shake it as you go to create a bubble effect. Be careful not to burn yourself. Let it sit flat on the bench before peeling off & creating the background.To assemble
17. Place bubble sugar shard onto the serving board, using a little melted isomalt from the reserved pan and reserved pieces of bubble sugar to form a small stand behind it.
18. Do the same with one shard of the chocolate transfer sheet, using melted chocolate.
19. Using a palette knife transfer the parfait to the board. Place moulded chocolate nozzle onto parfait, tube and pump into place to finish the perfume bottle. Place edible fresh flowers on the side.
Notes: Hazelnut praline is available from specialty food outlets
Electric spray gun is available from hardware stores