Dessert

Chapter flipping.

I’ve officially quit my beloved job! After nearly three years aboard this amazing bateau, I’ve decided it’s time to set my sights forward to more challenging waters.

It’s been a hard decision to take the leap away from a situation that is near perfect but I’ve learnt that unless we continue to move forward, its difficult to grow into a higher, more progressive space.
Gotta keep those  footsteps steppin to the thymes.

Over the last few weeks, I’ve been preparing all sorts of new and colourful dishes to jazz up my portfolio. There have been quite a few additions to the growing food gallery.
Check out my new portfolio here for the dishes that did make the cut.

This following recipe is refined-sugar free & gluten-free. It also keeps well in the freezer for later sweetfix days.

Blood orange & white chocolate iced parfait with a hazelnut brownie base

  • Servings: 8-10
  • Difficulty: medium
  • Print

Ingredients

    For the brownie

  • 250g sugar-free chocolate 70%
  • 250g butter
  • 8 egg yolks
  • 8 whipped egg whites
  • 200g maple syrup
  • 250g almond meal
  • 3/4 tsp quality cardamom powder
  • handful of hazelnuts, roasted and peeled
  • pinch of himalayan rock salt
  • For the white chocolate iced parfait

  • 200g cacao butter
  • 75ml vodka
  • 175g honey or maple syrup
  • 60 ml water
  • 500ml double cream
  • 3 egg yolks
  • 2 vanilla beans – de seeded
  • For the blood orange iced parfait

  • 400ml blood orange juice reduced to 200ml, left to cool
  • 75ml vodka
  • 175g honey or maple syrup
  • 60 ml water
  • 500ml double cream
  • 3 egg yolks
  • For the dehydrated blood orange wheels

  • Thinly sliced blood orange wheels
  • A little honey and water

Directions

Grease and line a square baking pan 20″ and set aside.

For the brownie: Melt chocolate and butter in a double boiler – don’t mix too much as will split. Whisk the eggs until light and fluffy. Set aside. Whisk the egg white to soft peaks. Set aside. Fold all ingredients together gently until combined.

Spread the hazelnuts evenly over the base of the tin and top with the brownie mixture. Level mixture evenly with a plastic spatula

Bake 180 degrees for 40 minutes or until a skewer comes out clean.

Once the base is cool you might find that it has shrunk away from the sides. Gently press it down so that it reaches firmly to the sides of the tin again and set aside.

For the white chocolate iced parfait: Melt the cacao butter over a double boiler with the scraped vanilla seeds the set aside to cool and thick.

Place the egg yolks in a bowl.

Bring the honey and water to the boil, pour over egg yolks and whisk until cool.

Add the vodka, cacao butter and mix until combined.

Whip the cream to soft peaks and gently fold into the mixture – It should be thick light and creamy.

Pour the mixture over the top of the brownie and level. Place in the freezer for two hours.

For the blood orange iced parfait:

Place the egg yolks in a bowl.

Bring the honey and water to the boil, pour over egg yolks and whisk until cool.

Add the vodka, reduced orange juice and mix until combined.

Whip the cream to soft peaks and gently fold into the mixture.

Pour the mixture over the top of the white chocolate mix and level. Place in the freezer for two hours.

For the blood orange wheels: Soak the orange slices in the honey water and dehydrate for 12 hours in a dehydrator or an oven at 60°C.

To serve: Top the sliced parfait with the orange wheels.

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