The Caterer

Sicilian lemon and white chocolate parfait with rose meringue and orange granite

15 July 2009
Sicilian lemon and white chocolate parfait with rose meringue and orange granite

INGREDIENTS (serves four)

For the parfait (enough for 10 covers): 250 grams white chocolate
115 g sugar
9 egg yolks
592ml double cream
3 medium Sicilian lemons, zested and juiced
Pinch of sea salt

For the orange granité: 355ml freshly squeezed orange juice
3tbs caster sugar
Juice of half a Sicilian lemon

For the rose meringue: 3 egg whites
Juice of half a lemon
70g icing sugar
15ml rose water

Garnish 8 segments of pink grapefruit
8 segments of orange
8 segments of tangerine
40-60ml grapefruit coulis
Geranium petals

METHOD For the parfait: Melt the white chocolate and set aside. Put sugar in a pan with enough water to resemble wet sand, then cook over low heat until it reaches 120° [MR]. At the same time whisk the yolks . (If using a mixer, use low speed).

While the sugar is cooking combine cream, lemon zest and juice in a bowl. Whip the mixture over ice to a medium peak and set aside. Remove sugar from the stove and slowly add it to the egg yolks while still whisking, pouring it into the side of the bowl. Once incorporated, whisk more vigorously (or turn the mixer up to medium speed) until egg yolks are pale and fluffy.

When mixture has cooled gently fold in the melted chocolate. Then fold this mixture into cream. Season with salt. Place the parfait mixture in a piping bag and fill cylinder moulds. Chill in freezer for several hours.

For the orange granité: Combine orange juice, sugar and lemon juice. Pour the mixture into a shallow, non reactive metal pan. Freeze, whisking occasionally to break up the ice crystals.

For the rose meringue: Preheat oven to 90˚C and line two full size sheet trays with parchment paper. Whisk egg whites and lemon juice at medium speed, slowly adding icing sugar, then rose water. Whisk more vigorously until you have a stiff mixture then load it in to a piping bag with small plain tube. Pipe straight line?s? of meringue on to the parchment paper and bake for several hours till crisp.

Plating and garnishing: To serve, turn out the parfaits onto individual plates and finish with granité, fruit segments and meringue sticks.

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