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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
50 mins

Frozen white chocolate parfait with macerated strawberries and a chocolate and pecan tuile
James Perry MasterChef 2011 final 5

Serves 6

“I worked hard in there and I got those plates out. If I go home I’ll
be gutted.”

MasterChef EveryDay, published by DK, £20, dk.com

Posted by DK Books Published See DK Books's 59 projects » © 2019 John Torode / DK Books · Reproduced with permission.
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  • Step 1

    For the parfait, melt the chocolate in a bowl over a pan of gently simmering water. bring 100ml (31?2 fl oz) water and the sugar to the boil in a small pan. Whip the cream to soft peaks.

  • Step 2

    in a large bowl whisk the egg yolks until pale and slightly thickened. Whisk in the sugar syrup in a steady stream. Continue to whisk for 1 minute until thick and pale. Whisk in the melted white chocolate, then quickly fold in the whipped cream.

  • Step 3

    transfer the mixture into 6 moulds about 6cm (21?2in) wide and 4cm (11?2in) deep, placed on a flat plate lined with greaseproof paper. Cover with cling film. Freeze for at least 2 hours until firm.

  • Step 4

    For the strawberries, in a small saucepan heat the kirsch and icing sugar together, stirring. add the strawberries. Mix well. transfer into a bowl, cover, and set aside to macerate.

  • Step 5

    For the tuiles, preheat the oven to 180°C (350°F/gas 4). in
    a large mixing bowl, beat together all the ingredients until a smooth paste is formed. on a non-stick, flat baking tray spread the mixture as thinly as possible using a palette knife.

  • Step 6

    Place onto the baking tray in the oven and bake for 8–9 minutes. remove from the oven on to a cooling rack. Whilst still warm and pliable use a 6cm (21?2in) cutter or a spare parfait mould to cut circular shapes.(at least 1 tuile for every parfait.) transfer to a wire rack to cool and harden.

  • Step 7

    To serve, remove cling film from parfaits. using a blowtorch lightly warm the outsides of the moulds until the parfaits will slip out. turn them out onto the centres of the serving plates. top each with a tuile and the toasted pecans. Surround with the macerated strawberries.

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