- Parfait:
- 40g yolk
- 50g sugar
- 20g water
- 200g BBQ orange puree:
- 2 leaves gelatin (bloomed and melted in to puree)
- 60g egg whites
- 50g sugar
- 35g water
- 150g semi whipped cream
- 8 oranges
- 500g of 50/50 stock syrup
- Orange semi gel:
- 300ml BBQ orange juice
- 28g vegi gel
- Lime semi gel:
- 150 lime juice
- 75g water
- 75g sugar
- 40 g vegi gel
- Lemon & Kaffir Lime Leaves:
- 200g Double Cream
- 20g Muscauact Sugar
- 20g Caster Sugar
- 5 Kaffir Lime Leaves
- 2 Lemonglass Sticks
- Lime Custard:
- 250ml of milk
- 50mls of cream
- 3 egg yolks
- 50g sugar
- 1 and half gelatine
- Half Lime zest
- 37g Lime Juice
- Granola:
- 100g Feulletine
- 50g Oats
- 50g Flaked Almonds
- 37g Maple Syrup
BBQ ORANGE PARFAIT, WITH LICORICE ICE CREAM by Mark Poynton
Mark Poynton
24th February 2014
BBQ ORANGE PARFAIT, WITH LICORICE ICE CREAM by Mark Poynton
BBQ ORANGE PARFAIT, WITH LICORICE ICE CREAM by Mark Poynton from Restaurant Alimentum. Photography by Rob Whitrow
Ingredients
Method
Parfait:
Bring the sugar and water to 121’c and pour onto yolks to make pate a bomb.
BBQ orange puree:
Gelatin - bloomed and melted in to puree.
Boil sugar and water to 121’c and pour onto whisked egg whites to make Italian meringue.
Fold puree into pate a bomb, then fold in meringue, fold in semi whipped cream and pipe into moulds and set
To Make BBQ Orange Puree:
Cut 8 oranges in half, and flesh side down BBQ for 1 minute, then turn and slightly char skin, juice when cold and reserve juice for semi gel, pressure cook skins on full pressure in 500g of 50/50 stock syrup, blend pass and chill.
Orange semi gel:
Mix together, bring to the boil, set, blend and pass.
Lime semi gel:
Mix, boil, set, blend and pass.
Lemon & Kaffir Lime Leaves:
Bring all ingredients to the boil. Boil for 90 seconds. Infuse for 2hours. Pass, and chill before serving.
Lime Custard:
Bring milk and zest to the boil. Pour mixture over the whisked yolks and sugar. Cook out to 35C. Add softened gelatine. Pass. Add fresh lime juice. Set in fridge.
Granola:
Lightly Caramilise all ingredients in a pan. Approx. 2 minutes. Stir constantly to avoid burning. Bake for 10 minutes @ 175 till crisping.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
