- For the Beetroot Parfait:
- 160g egg yolks
- 200g sugar
- 50g water
- 1 gelatin
- 450g UHT cream (whipped)
- 150g cream
- 300ml reduced beetroot juice
- salt
- For the Beetroot Spray:
- 300g Valrhona 55%
- 300g coco butter
- red powder food colour
- For the Bilberry Marmalade:
- 450g bilberries
- 100g sugar
- For the Curd Cheese:
- 1 legrams curd cheese
- For the Hibiscus Soup :
- 500ml water
- 100g sugar
- 35g hibiscus
- For the Wood Sorrel:
- 50g wood sorrel
- For the Curd Cheese Mousse :
- 2 legrams curd cheese
- Other:
- Diced brioche
- Viola flowers
- Blackcurrant sage floor
- Sugared brioche crouton
- Ice ball for soup
Whim-Bil-Done - my dessert for Great British Menu 2017
Tom Parker
19th May 2017
Whim-Bil-Done - my dessert for Great British Menu 2017
This is my recipe for my beetroot parfait dessert - Whim-Bil-Done - as seen on the Great British Menu 2017
Ingredients
Method
For the Beetroot Parfait:
Whisk the egg yolks in the kitchen aid until fully. Boil the sugar and water and cook to 121°C. Slowly add the stock syrup to the egg mix and continue to mix until cold. Boil the small amount of cream with the reduced beetroot juice. Add the soaked gelatin and mix with the egg yolk mix. Fold in the whipped cream.
For the Bilberry Marmalade:
Mix in a pan and bring to the boil and infuse for 10 minutes. Pass the juice and reduce down to syrup. Pour over the bilberries.
For the Curd Cheese:
Dice into 1cm by 1cm cubes.
For the Hibiscus Soup :
Put everything in a pan and bring to the boil. Cling film and allow to infuse for 20 minutes. Pass and chill.
For the Wood Sorrel:
Pick and keep refrigerate.
For the Curd Cheese Mousse :
Put in a taco jet container and blend 3 times.
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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.
