Chocolate & Hazelnut Parfait

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.