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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

EP 59 Laura Chestnut Forest


MasterChef Australia on TV ONE and TVNZ OnDemand

Serves 6

 

Parfait

65 mls milk

2 eggs, separated

145 grams chestnut puree

85 grams mascarpone

40 grams caster sugar

65 mls cream

2 teaspoons coca nibs

 

Mousse

125 mls espresso coffee

50 ml dark rum

2 ½ gold gelatine leaves, softened in iced water

2 egg whites

65 grams sugar

100 mls cream

 

Crumb

30 grams almond meal

35 grams flour

25 grams chestnut flour

25 grams cocoa powder

30 grams caster sugar

45 grams brown sugar

65 grams butter, melted

 

Garnish

1 egg white

fennel fronds

1 teaspoon caster sugar

grape seed oil, for frying

wild rice

violet flowers

shiso leaves

 

Method:

  1. Preheat oven to 170C.
  2. To make parfait, place milk in a saucepan and set over medium heat. Place yolks in a bowl and whisk lightly. While whisking, slowly add boiling milk to egg yolks until combined. Return mixture to the saucepan and set over medium heat. Allow to cook, stirring, until mixture coats the back of the spoon. Remove from heat and transfer mixture to a food processor. Add chestnut puree and mascarpone and process until combined.
  3. Place egg whites in a bowl of an electric mixer and whisk, gradually adding sugar until stiff peaks form.
  4. Place cream in a bowl of an electric mixer and whisk until soft peaks form.
  5. Add chestnut puree mixture into the cream and fold to combine. Add egg whites and fold to combine.
  6. Place cocoa nibs into 6 x 80 ml half dome moulds. Spoon parfait mixture on top to fill moulds and set aside in the freezer.
  7. To make the mousse, place the coffee and rum in a saucepan and set over medium heat to warm. Remove from heat, add gelatine and stir to combine. Strain in a clean bowl and set aside over an ice bath to cool.
  8. Place egg whites in a bowl of an electric mixer and whisk, gradually adding sugar until stiff peaks form.
  9. Place cream in a bowl of an electric mixer and whisk until soft peaks form.
  10. Add meringue and cooled coffee rum mixture to the cream and fold to combine. Pipe or spoon mousse onto 6 serving plates and set aside in the fridge.
  11. To make the crumb, place all ingredients in a bowl and stir to combine. Spread mixture on a baking tray and place in the oven to bake until crunchy, about 20 minutes. Remove from oven and break into chunks. Set aside.
  12. To crystalise the fennel, place egg white in a bowl and lightly whisk. Dip fennel fronds in the egg white to coat. Sprinkle with sugar and set aside.
  13. To puff wild rice, place grape seed oil in a saucepan and set over high heat. Heat to 180C, add rice and fry until puffed. Remove from oil and set aside on paper towel.
  14. To serve, remove serving plates from fridge and parfait from freezer. Unmould one parfait  onto each plate. Sprinkle with crumb and puffed rice. Garnish with violet flowers and shiso leaves.

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