Ginger parfait, green tea jelly and coconut

11 September 2006
Ginger parfait, green tea jelly and coconut

(Serves four)

6 lime segments, diced into small pieces
40g coconut, freshly grated
8 crystallised ginger
4 coconut tulles

For the ginger parfait 100g caster sugar
5g water
4 egg yolks
45g ginger gel
225g double cream

For coconut mousse 112g coconut milk
11/2 leaves gelatine, rehydrated in cold water
90g whipping cream
40g Italian meringue (made with 50g sugar, 2tbs water, 25g egg white)

For the demi-set green tea jelly 150g water
6g Sencha green tea
5g kaffir lime leaves, cut into small pieces with scissors
6g sugar
0.3g agar agar powder

For the lime anglaise foam 125g milk
31g whipping cream
21/2 lime leaves
25g egg yolks
20g sugar
12g lime juice (quantity depends on acidity)

Method For the ginger parfait: Place sugar and water in a pan, bring to the boil. Cook the parfait syrup to 118°C. At this point start to whisk the egg yolks, but continue to cook syrup to 121°C. Remove from heat. Allow bubbles to subside. Slowly pour over egg yolks while whisking vigorously. Continue whisking until cold. Add the ginger gel. Mix thoroughly. Lightly whisk cream, then fold it in to parfait base. Pour 35g in to four pre-prepared moulds. Freeze.

For coconut mousse: Warm coconut milk. Add gelatine and dissolve. Semi-whip the cream. In a large, round-bottomed bowl, combine Italian meringue and coconut milk. Fold in whipped cream. Reserve in a plastic container and refrigerate.

For the demi-set green tea jelly:
Bring the water to 95°C. Pour over tea and lime leaves. Infuse for two minutes. Strain. Take 125g of the tea liquid and stir in 6g of sugar. Place 30g of tea infusion in to a small pan. Warm to 40°C. Whisk in 0.3g agar agar powder, making sure it dissolves completely. Continue to he
at to 80°C, then remove from heat.
Whisk in remainder of tea. Cool. With a whisk, agitate the jelly. Place in the fridge.

For lime anglaise foam: Combine milk and cream. Bring to the boil. Add lime leaves. Infuse for 20 minutes. Whisk egg yolks and sugar together. Bring milk and cream mix back to boil and pour over yolk and sugar mix. Cook out to 76°C. Pass liquid in to an iced bain-marie and cool quickly. Once cold, refresh with lime juice. Check taste and set aside.

To serve: Spoon tea jelly so it covers bottom of each serving dish. Divide lime segment pieces between the four bowls, then sprinkle most of grated coconut around and on top, but reserve a little. Place ginger parfait in the centre of each dish. Allow it to sit for four mnutes before serving.

Place a small quenelle of coconut mousse on top of each tuille. Garnish with crystallised ginger and the remaining coconut. Warm anglaise and foam with a hand blender. Spoon the foam around the parfait and place the tuille on top.

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