Grenade Chocolate Parfait (for 10 people) (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)

Chocolate parfait

Ingredients Preparation
6 egg yolks
150 g sugar
6 dl red fruit tea (infused in milk)
300 g dark chocolate Callebaut Origin Grenade
6 dl double cream
10 gelatine sheets
Put the egg yolks in a small steel pan and stir the sugar in.
Whip up to a pale yellow, foamy consistency until the sugar has dissolved.
Stir half the tea in. Put the small pan in a larger pan with boiling water and heat to 82°C while constantly stirring.
Place in a bowl with iced water in order to stabilise the binding, continuing to stir.
Stir the pieces of chocolate through the rest of the tea, together with the soaked gelatine sheets. Blend the whipped double cream back in as the parfait becomes lukewarm (cooler than body temperature).
Cover the inside of a metal mould with oil.
Put the parfait content into the mould and set for 5 hours in de freezer.

Red fruit tea mirror

Ingredients Preparation
Fresh ginger
Floral honey
Agar agar
Bring all to the boil (except the ginger, floral honey, lota and agar agar) with 5 times as much cold water, on a gentle low heat.
Allow to simmer gently for 10 minutes and keep an eye on it for another 20 minutes while it cools down.
Season to taste with the ginger and floral honey and gently cook further, if still needed, on a low heat until the desired concentration.
Take the rosehip, hibiscus and red currants out for decoration.
Strain the other ingredients out.
Add 6 g of lota (carragheen seaweed powder) and 3 g of agar agar per litre of cooled tea.
Bring back to 75°C for the binding.
Allow to cool to 35°C and pour over the parfait.

Transparent sugar

Ingredients Preparation
110 g fondant
75 g glucose
10 g butter
10 g fruits of the forest powder LYO
Bring the fondant with the glucose and butter to 150°C and pour out.
Allow to cool, infuse and finely grind.
Sieve the fruits of the forest powder in templates of 3 by 10 cm and finish in the oven for 3 minutes at 160°C.

Finishing and presentation
Cut the parfait into long strips of 3 by 10 cm. Finish with the lightly preserved fruits of the forest, the transparent sugar and a few leaves of fresh lemon verbena, preserved ginger and rose leaves.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info