Iced caramel parfait, burnt orange syrup – by David Everitt-Matthias

11 September 2006
Iced caramel parfait, burnt orange syrup – by David Everitt-Matthias

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Iced caramel parfait, burnt orange syrup
INGREDIENTS For the caramel parfait 100ml water 150g caster sugar 200ml double cream 6 egg yolks For the mascarpone cream 50ml double cream 100g mascarpone 15g icing sugar 15ml Grand Marnier For the burnt orange syrup 200g granulated sugar 50ml water 300ml orange juice Juice of half a lemon For the croquant 50g dried bananachips 250g caster sugar 150ml water To serve Chocolate jelly Orange granite Cardamom ice-cream ### METHOD To make the parfait, boil the water and 120g of caster sugar to a dark caramel. While this is boiling, whip the cream to ribbon stage, and chill. Whisk the egg yolks and 30g of sugar until pale and thick. When the caramel is at dark stage, pour on to sabayon very slowly with the machine whisking on high. Whisk until cooked and fold in the double cream. Place in moulds and freeze. To make the mascarpone cream, whip the cream to ribbon stage. Beat the mascarpone with icing sugar and Grand Marnier. Mix cream and mascarpone mixture. To make the croquant, crush the dried banana roughly. Bring the sugar and water to a golden caramel, pour it on to an oiled tray, and sprinkle with the banana chips. Cool. When cool, grind to a coarse powder. Remove half and grind the remaining half to a fine powder. Sprinkle the fine powder on to an oiled tray, and flash in the oven until it has remelted. Cut to desired shape. To serve, unmould the parfait and top with coarse croquant. Place a line of cream at one tangent, top with a little jelly, granite and ice-cream. Add the syrup and garnish with croquant strips. David Everitt-Matthias Photo Á‚© Sam Bailey
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