White chocolate parfait with chocolate sorbet

AT A GLANCE

  • Serves 10 people

  • 60 gm white sugar
  • 5 egg yolks
  • 120 gm white chocolate, coarsely chopped
  • 300 ml pouring cream
  • Scraped seeds of ½ vanilla bean
  •  
  • Dark chocolate sorbet
  • 120 gm dark chocolate (64% cocoa solids), coarsely chopped
  • 200 ml milk
  • 120 gm white sugar
  • 60 gm liquid glucose
  • 200 gm Dutch-process cocoa
  •  
  • Chocolate tuile
  • 100 gm white sugar
  • 1 tsp pectin (see note)
  • 75 ml orange juice
  • 50 gm unsalted butter, coarsely chopped
  • 20 gm liquid glucose
  • 12 gm Dutch-process cocoa
  • 60 gm plain flour, sieved
  •  
  • Chocolate délice
  • 80 gm white sugar
  • 3 eggs, separated
  • 165 gm dark chocolate (64% cocoa solids), coarsely chopped
  • 200 ml pouring cream, whisked to soft peaks
01   For dark chocolate sorbet, melt chocolate in a heatproof bowl placed over a saucepan of simmering water (5-10 minutes). Combine milk, sugar, glucose and 400ml water in a saucepan and bring to the boil. Whisk in cocoa powder. Cool slightly, pour onto chocolate, stir and churn in small batches in an ice-cream machine. Freeze until required. Makes about 800ml.
02   Bring sugar and 50ml water to the boil in a small saucepan, stirring to dissolve sugar, then cook until syrup reaches 118C on a sugar thermometer (10-15 minutes). Meanwhile, whisk yolks in an electric mixer until tripled in volume (6-8 minutes). Gradually pour syrup onto yolks, whisking continuously until cool (12-15 minutes). Meanwhile, melt white chocolate in a heatproof bowl placed over a saucepan of simmering water (5-10 minutes), cool slightly. Whisk cream and vanilla seeds in a bowl to soft peaks and fold through chocolate. Fold in yolk mixture, transfer to a 1-litre 16cm x 20cm container lined with baking paper and freeze until firm (2-3 hours). Just before serving, turn parfait out, cut into ten 4cm x 8cm portions and freeze until required.
03   For chocolate tuile, combine sugar and pectin in a bowl. Bring orange juice, butter and glucose to the boil in a saucepan over medium-high heat. Whisk in sugar mixture, return to the boil, then whisk in cocoa and flour. Set mixture aside to rest until it can be easily rolled between two sheets of baking paper (3 hours). Preheat oven to 180C. Roll half of mixture to 18cm x 22cm between sheets of baking paper. Repeat with remaining mixture, then remove top sheet of baking paper and bake in batches on a tray until crisp (5-7 minutes). While still warm, cut tuile into twenty 4cm x 8cm pieces and set aside to cool.
04   For chocolate délice, preheat oven to 160C. Bring sugar and 100ml water to the boil in a small saucepan over medium heat, stirring to dissolve sugar, then cook until syrup reaches 118C on a sugar thermometer (10-15 minutes). Meanwhile, whisk yolks in an electric mixer until tripled in volume (6-8 minutes). Gradually pour syrup onto yolks, whisking continuously until cool (12-15 minutes). Meanwhile, melt chocolate in a heatproof bowl placed over a saucepan of simmering water (5-10 minutes), set aside to cool to room temperature. Whisk eggwhites to soft peaks in a separate bowl. Fold cream through chocolate, then fold through yolk mixture, then eggwhite. Pour into a 750ml loaf tin lined with baking paper. Place in a roasting pan, add enough hot water to come halfway up sides of pan and bake until a knife inserted withdraws clean (30-45 minutes). Set aside to cool, then crumble into coarse chunks.
05   To serve, scatter chocolate délice on plates. Place a piece of parfait between two pieces of chocolate tuile and place on top of délice with a scoop of dark chocolate sorbet to the side.
Note Pectin is available from select health-food shops and the baking section of some supermarkets.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

Recipe:

COLIN FASSNIDGE, FOUR IN HAND, SYDNEY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

Drinking Suggestion:

SUCH A RICH AND LUSCIOUS DESSERT NEEDS A FORTIFIED, AND TO BE TOTALLY DECADENT, A PEDRO XIMÉNEZ. , suggested by STEPHEN CRAIG

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