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Chocolate & Hazelnut Parfait

Ingredients
25
Portions
4

Ingredients

25 Total
  • 50 g hazelnut
  • 1/4 tsp hazelnut oil
  • 1/4 vanilla pod
  • 100 ml whole milk
  • 2 egg yolks
  • 350 g caster sugar
  • 175 ml double cream
  • 70 g chocolate calettes
  • 3 blood oranges (juiced)
  • 2 pink grapefruits
  • 275 ml water
  • 1 lemon (juiced)
  • 1/2 grapefruit
  • 1/2 orange
  • icing sugar
  • 3 egg whites
  • lemon juice
  • 4 tbsp finely ground pistachios
  • 1/2 tsp rose water
  • 32 g butter
  • 90 g sugar
  • 8 g cocoa powder
  • 15 g plain flour
  • 45 ml orange juice
  • 1 rose

Method

  • 1

    Step 1

    Parfait. Roast nuts and make a praline by blitzing with the hazelnut oil.
  • 2

    Step 2

    Boil milk, vanilla.
  • 3

    Step 3

    Whisk sugar and egg then pour the milk onto it, whisking continuously.
  • 4

    Step 4

    Cook as for anglaise and allow to cool.
  • 5

    Step 5

    Add hazelnuts to anglaise mixture.
  • 6

    Step 6

    Whip cream to a ribbon consistency.
  • 7

    Step 7

    Boil, 75ml of cream and ad the chocolate and mix until a ganache is formed, fold into anglaise.
  • 8

    Step 8

    Fold cream into anglaise mixture.
  • 9

    Step 9

    Pour into individual moulds and freeze to set.
  • 10

    Step 10

    Meringue. 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.
  • 11

    Step 11

    Add the rosewater and fold in ¾ of the pistachios.
  • 12

    Step 12

    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!)
  • 13

    Step 13

    Gel. 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.
  • 14

    Step 14

    Sorbet. 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.
  • 15

    Step 15

    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.
  • 16

    Step 16

    Cocoa tuille. 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.
  • 17

    Step 17

    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.
  • 18

    Step 18

    Citrus. Cut segments into pieces, dust with icing sugar and blowtorch to give a dark glaze.
  • 19

    Step 19

    Crystallised rose petals. Beat one egg white lightly until it is foamy, put a few tablespoons of caster sugar in a separate bowl.
  • 20

    Step 20

    Cut petals into strips, using a brush, coat both sides with the egg white, one strip (flower) at the time.
  • 21

    Step 21

    Sprinkle with sugar all over it.
  • 22

    Step 22

    Arrange the petals in a single layer on a wire rack lined with baking parchment and leave to dry for at least 1 hour.
  • 23

    Step 23

    The petals shouldn’t touch while they are drying.

Ingredients

25 Total
  • 50 g hazelnut
  • 1/4 tsp hazelnut oil
  • 1/4 vanilla pod
  • 100 ml whole milk
  • 2 egg yolks
  • 350 g caster sugar
  • 175 ml double cream
  • 70 g chocolate calettes
  • 3 blood oranges (juiced)
  • 2 pink grapefruits
  • 275 ml water
  • 1 lemon (juiced)
  • 1/2 grapefruit
  • 1/2 orange
  • icing sugar
  • 3 egg whites
  • lemon juice
  • 4 tbsp finely ground pistachios
  • 1/2 tsp rose water
  • 32 g butter
  • 90 g sugar
  • 8 g cocoa powder
  • 15 g plain flour
  • 45 ml orange juice
  • 1 rose

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