Serves 8
Ingredients
Muscovado parfait
64g egg whites
128g sugar
3½ gelatin leaves
113g treacle
85g brown sugar
80g evaporated milk
312g heavy cream
Raspberry Chiffon
113g egg whites
94g sugar
57g raspberry purée
½ lemon, zested
57g oil
57g egg yolks
64g water
7g vanilla extract
113g cake flour
7g baking powder
191g sugar
Lemon Curd
142g butter
128g egg yolks
4 large lemons, juiced
142g sugar
5.5 eggs
Milk Gel
245g evaporated milk
1tsp agar
1tbsp sugar
1tsp rum
120g milk
Sorbet syrup
1l water
795g sugar
340g trimolene
Raspberry Sorbet
750ml water
500ml sorbetsyrup (from above)
2 tbsp lemon juice
1l raspberry purée
Raspberry Gel
240ml raspberry purée
125ml sorbet syrup (from above)
1 tbsp lemon juice
1 ½ tspagar
60ml raspberry purée
Vanilla powder
2 tbsp vegetable oil
½ vanilla bean
7 tbsp Tapioca Maltodextrin
Method
Muscovado Parfait
Whip the egg whites and sugar to make an Italian meringue. Bloom the gelatin. Heat the treacle, brown sugar and evaporated milk. Add the gelatin and then fold the meringue into the syrup and fold in the heavy cream. Pour into a long mold and chill.
Raspberry Chiffon
Whip the 113g of egg whites with the 94g of sugar to stiff peaks. In another bowl, combine the purée, zest, oil, yolks, water and vanilla together. In a separate bowl combine the cake flour, baking powder and 191g of sugar. Mix the wet and dry ingredients until well blended and then fold in the egg whites. Pour into a prepared cake pan and bake at 160ºC (325ºF) for 30 minutes.
Lemon Curd
Dice the butter and place in the fridge. Combine all the remaining ingredients in a saucepan and mix thoroughly. Place on a medium heat and constantly stir until the mixture begins to bubble. Remove from the heat and mix in the cold diced butter.
Milk Gel
Combine all ingredients except for the 120g of milk and set aside for at least 20 minutes. Bring the milk to a boil and simmer for one minute while stirring, then pour into a bowl and place in an ice bath until set. Once set, chop it up and place in a blender. Slowly add a little of the mixture until it makes a smooth vortex and pass through a strainer.
Stock Syrup for Sorbet
Combine the 1l of water, sugar and trimoline. Bring to a boil and chill.
Raspberry Sorbet
Mix together the remaining ingredients and churn in an ice cream machine according to manufacturer’s instructions. Freeze.
Raspberry Gel
Combine all ingredients except for the 60ml of raspberry purée and stand for 20 minutes before heating. Bring the raspberry mixture to a boil and simmer for 1 minute while stirring, then pour into a bowl and place in an ice bath until set. Chop up the set raspberry and place in blender. Slowly add a little of the extra raspberry until the mixture makes a smooth vortex and pass through a strainer.
Vanilla Powder
Warm the oil and infuse with the vanilla bean. Take the strained oil and slowly add the Maltodextrin until the liquid forms a powder and the lumps are not compacted. Pass through a drum sieve.
To Serve
Drop a spoonful of lemon curd on the plate and scrape across the plate with an offset palate knife. Remove the mold from the parfait by using a blowtorch. Cut the edge off so you can place it on its side. Cut a square of cake and rip two other pieces. Quenelle the sorbet on top of the cut cake. Then arrange the gels, raspberry and powder on the plate filling in the gaps.