Cream infusion
- 120g Cream heated
- 30g Cherry sencha tea
- 120g Cream cooled
Cherry Tea Parfait
Ingredients
Parfait
- 500g Mascarpone
- 90g Yolk
- 200g Sugar
- 140g Water
- 240g Cream infusion
- 3 Gelatine leaves
Cherry Jam
- 400g Cherries
- 100g Lychee puree
- 10g Lemon juice
- 200g Sugar
- 300g De-stoned cherries
- 7g Pectin
Almond praline
- 500g Almond butter
- 125g Icing sugar
Almond Base
- 500g Almond praline
- 150g White chocolate
- 300g Feuilletine flakes
Dulcey Spray
- 500g Valrhona Dulcey chocolate
- 500g Cocoa butter
Pistachio ice cream
- 75g Shelled pistachios
- 250ml Milk
- 7.5g Dextrose
- 37.5g Caster sugar
- 25g Pro crema
- 2.5g Maldon
- 50ml Amaretto
Muscavado Tuile
- 54g Egg whites
- 46g Dark muscavado sugar
- 22g Flour
- 22g Ground almonds
- 24g Butter (melted)
- 1g Salt
Cherry Gel
- 1kg Cherry puree
- 25g Sugar
- 2g Orange blossom
- 11g Agar
Method
Cream infusion
Add the tea to the hot cream and allow to infuse for 3 minutes
Add to the cool cream and mix together before passing
Parfait
Whip egg yolks until thick and pale
Bloom gelatine, squeeze out excess water and whisk into egg yolks
Bring sugar and water to 118ºc
Add sugar mix to yolks and whip until cool
Fold in softened mascarpone
Fold in soft peak cream infusion
Cherry Jam
De stone and cut the cherries into quarters.
Place all into a pan, and take to 110ºC.
Pipe into moulds.
Almond Praline
Blend the almond butter and icing sugar together until smooth.
Almond Base
Melt the praline paste and white chocolate over a bain marie.
Remove from the heat and stir in the feuilletine flakes to combine.
Spread between greaseproof then chill. Once chilled cut into discs.
Dulcey Spray
Melt the cocoa butter and chocolate over a bain marie.
Transfer to a spray gun and spray the frozen parfaits.
Pistachio ice cream
Add all ingredients except the amaretto in the thermo and bring to 100ºc.
Add in amaretto then freeze in paco canisters and blend when fully frozen.
Muscavado tuile
Blend the dry ingredients together, then mix the wet ingredients together.
Combine the wet and dry mix together.
Spread in leaf moulds
Bake for 6 mins at 170ºc
Take out of moulds while still warm and hang over a rolling pin
Cherry gel
Add all to a pan and whisk all together then bring to the boil for 1 minute.
Leave to set in the fridge then blend and pass.
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