Hazelnut Parfait Glace W/ A Winter Fruit Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
GLACE
Egg yolks,
-2 tbsp: boiling water,
150 milliliter: Sugar syrup*see notes,
100 gram: Hazel nougat, melted gently
3 tsp: Instant coffee, dissolved in
600 milliliter: Thickened cream, whip stiff
FRUIT SALAD
Dried figs,
Cloves,
Prunes,
Cracked peppercorns,
Lemon, juiced & zested
Vanilla bean, split&deseeded
Orange, juiced & zested
Remaining sugar syrup,
GRANISH
Hazelnuts,
Few drops of lemon juice,
150 gram: Sugar,
Water,
Directions:
The Glace: Beat the yolks and 150 ml of the syrup until foamy. Place
over a gentle heat and beat until thick. Now place over ice and beat
until cold, adding the coffee essence. Fold in the melted nougat and
finally the cream. Turn into a loaf mould and freeze.
Winter Fruit Salad: Cover the fruit with the boiling water to allow
it to swell. Add the strained lemon and orange juice to the reserved
sugar syrup, along with the vanilla bean. Tie the lemon & orange
zest, cloves,and peppercorns in a muslin bag & add to the syrup.
Bring to the boil, adjusting the sweetness with a little extra water.
Cook for 20 mins. Add the drained figs and prunes and simmer slowly
for a further 20 min. Allow to cool.
To Finish and Serve: Toast the hazelnuts in a med. oven until lightly
coloured. Melt the sugar to make a caramel, adding the lemon juice
and a little water. Rub the skins off the nuts, whilst hot and toss
with the caramel. Lift them out with tongs and place each one on
lightly oiled aluminium foil to harden. Unmould and slice the
parfait, arrange the salad around each slice and pour the syrup over
and around the dessert. Garnish with hazelnuts. * Sugar Syrup is made
from 500 ml of sugar dissolved in 350 ml water, brought to the boil
and withdrwan from the heat immediately. By Damien Pignolet "Be
passionate about food and think intelligently before cooking." Damien
describes the style of his cooking as modern French. "It is often
difficult to reproduce truly French flavours outside of France.
Australia offers superb raw materials and by asing our cooking on
French classical and regional techniques, mindful of the Australian
palate, we are able to produce a disstinctive style of cuisine."
From: 21 Great Chefs of Australia, compiled by Sue Jenkins
Typed/abstracted by: Joell Abbott 8/94
Submitted By JOELL ABBOTT On 09-28-94
Source from luhu.jp
over a gentle heat and beat until thick. Now place over ice and beat
until cold, adding the coffee essence. Fold in the melted nougat and
finally the cream. Turn into a loaf mould and freeze.
Winter Fruit Salad: Cover the fruit with the boiling water to allow
it to swell. Add the strained lemon and orange juice to the reserved
sugar syrup, along with the vanilla bean. Tie the lemon & orange
zest, cloves,and peppercorns in a muslin bag & add to the syrup.
Bring to the boil, adjusting the sweetness with a little extra water.
Cook for 20 mins. Add the drained figs and prunes and simmer slowly
for a further 20 min. Allow to cool.
To Finish and Serve: Toast the hazelnuts in a med. oven until lightly
coloured. Melt the sugar to make a caramel, adding the lemon juice
and a little water. Rub the skins off the nuts, whilst hot and toss
with the caramel. Lift them out with tongs and place each one on
lightly oiled aluminium foil to harden. Unmould and slice the
parfait, arrange the salad around each slice and pour the syrup over
and around the dessert. Garnish with hazelnuts. * Sugar Syrup is made
from 500 ml of sugar dissolved in 350 ml water, brought to the boil
and withdrwan from the heat immediately. By Damien Pignolet "Be
passionate about food and think intelligently before cooking." Damien
describes the style of his cooking as modern French. "It is often
difficult to reproduce truly French flavours outside of France.
Australia offers superb raw materials and by asing our cooking on
French classical and regional techniques, mindful of the Australian
palate, we are able to produce a disstinctive style of cuisine."
From: 21 Great Chefs of Australia, compiled by Sue Jenkins
Typed/abstracted by: Joell Abbott 8/94
Submitted By JOELL ABBOTT On 09-28-94
Source from luhu.jp