- 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.
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