BBQ ORANGE PARFAIT, WITH LICORICE ICE CREAM by Mark Poynton

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

  • 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

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.