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The Caterer

Pistachio parfait with a hot chocolate mousse – by Michael Caines

11 September 2006
Pistachio parfait with a hot chocolate mousse – by Michael Caines

INGREDIENTS

(serves eight)

Pistachio parfait (see below)
Hot chocolate fondant (see below)
Chocolate anglaise (made with 250ml crème anglaise, 60g chocolate)
Pistachio anglaise (made with 250ml crème anglaise, 60g pistachio paste)
8 cross-shaped tuiles
48 roasted pistachio nuts, dipped in dark chocolate
48 roasted pistachio nuts

For the pistachio parfait 74g sugar
30g water
6 egg yolks
75g green pistachio paste
250g whipping cream
Juice of ½ lemon

For the hot chocolate fondant 110g unsalted butter
120g plain flour
115g dark chocolate, melted
125g caster sugar
105g egg whites, stiffly whisked

METHOD

For the pistachio parfait: cook the sugar and water to 120ºC. Pour on to creamed egg yolks gradually. Whisk until cold. Add the pistachio paste and mix well. Fold in whipped cream by hand. Add the lemon juice. Pour into a deep tray approx 180cm x 125mm. Freeze.

Once frozen, cut into squares using a 55mm cutter. Refreeze.

For the hot chocolate fondant: make a roux with melted butter and flour. Add the chocolate. Take off the heat. Mix in the sugar, then egg whites. Allow to cool then place in moulds - approx 80g in each. Cook at 200ºC for about eight minutes.

Dress the plate with alternating anglaises.

Wrap each square of pistachio parfait in a cross-shaped tuile. Place parfait and turned-out chocolate mousse at opposite ends of the plate.

Garnish with dipped and roasted pistachio nuts (six of each per plate).

Michael Caines

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