‘Hazy fantazy’

‘Hazy fantazy’

Caramel parfait glace, gianduja mousse, salted hazelnut caramel

By
From
New Classics
Serves
8-10 generously
Photographer
Mark Roper

Inspired by some of my favourite chocolate bars from when I was little, this ‘kill me now’ dessert never fails to induce swoons. However, to ensure none of your guests keel over, don’t serve a heavy meal before it. This recipe may seem complicated but all the elements can be prepared well in advance and assembled at the last minute. Don't forget the salt!

Caramel base

Ingredients

Quantity Ingredient
300ml thickened cream
115g liquid glucose
1 vanilla bean, split and seeds scraped out
145g caster sugar
50g butter, cubed
3 x 6g gold-strength gelatine leaves, soaked in iced water to soften, then squeezed, to remove excess water

Bombe

Quantity Ingredient
50g caster sugar
20g liquid glucose
60ml water
160g egg yolks
200ml thickened cream, whipped to soft peak stage

Milk chocolate mousse

Quantity Ingredient
100g best-quality couverture milk chocolate
150g gianduja
150ml Crème anglaise
225ml thickened cream, very softly whipped

Salted hazelnut caramel

Quantity Ingredient
200ml thickened cream
80g liquid glucose
115g caster sugar
50g butter, cubed
100g roasted and peeled hazelnuts, roughly chopped
1 teaspoon salt flakes

To serve

Quantity Ingredient
dark chocolate plaques broken into shards
gold leaf, (optional)

Method

  1. To make the caramel base, put the cream, liquid glucose and vanilla bean and seeds in a saucepan and bring to the boil over medium heat.
  2. Meanwhile, heat another heavy-based saucepan over medium heat until 1 teaspoon of the sugar melts when sprinkled in. Gradually add the remaining sugar and stir constantly until all the sugar has melted and is light golden brown. Be careful not to let the caramel become too dark or it will taste bitter. Slowly pour the hot cream mixture onto the caramel, whisking until combined. Whisk in the butter, then the gelatine. Strain into a stainless steel bowl and set aside to cool, whisking occasionally.
  3. To make the bombe, put the sugar, glucose and water into a small saucepan, stirring with your fingers to dissolve the sugar slightly, then brush any crystals from the side of the pan with a pastry brush dipped in water. Bring to the boil. Continue to bubble, without stirring, until the syrup reaches 118°C on a candy thermometer.
  4. Meanwhile, place the egg yolks in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed to lightly break up.
  5. Once the sugar has reached 118°C remove from the heat and let the bubbles die down slightly. Reduce the speed of the electric mixer to medium and pour the sugar syrup down the side of the bowl into the egg yolk. Increase the speed and whisk until the mixture has cooled. Remove the bowl from the mixer and gently fold the bombe and the cooled caramel base together, then fold in the whipped cream. Pour the parfait into serving glasses and refrigerate overnight.
  6. For the mousse, melt the chocolates in a large heatproof bowl placed over a saucepan of barely simmering water. Let more than half the chocolate melt before you give it a stir with a wooden spoon or rubber spatula. You want the temperature of the chocolate to be about 45°C.
  7. Carefully warm the crème anglaise to about the same temperature as the chocolate, so when they are mixed the chocolate doesn’t seize up. This is important as the chocolate will set and become unworkable if the anglaise is too cold. Add one-third of the warm anglaise to the melted chocolate. Using a rubber spatula, begin stirring the two together just in one section of the bowl to form a core of mixture (as if you were making a mayonnaise) – you are not mixing everything together. This will ensure that the chocolate doesn’t split. Add half the remaining anglaise, gradually working in more of the chocolate. Now add the remaining anglaise and mix thoroughly until the mixture is smooth and shiny and looks almost elastic.
  8. While the chocolate is still very slightly warm, add one-third of the whipped cream and quickly fold through with the spatula. Allow to cool for several minutes, then fold through the remaining whipped cream. Make sure the cream is completely incorporated. Refrigerate until needed.
  9. To make the salted hazelnut caramel, follow the method for making the caramel parfait opposite, until the stage where the butter is whisked in. Then fold through the hazelnuts and salt and keep at room temperature.
  10. To serve

    Using a spoon dipped in very hot water, form a ball of the mousse and place carefully on top of each parfait in the serving glasses. Spoon on some hazelnut caramel and some shards of chocolate plaque. If you are feeling decadent, use some gold leaf to finish.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
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