Serves 4
Ingredients
Coconut & lemon parfait
100g coconut milk
25g sugar
12g egg white
80g double cream
2g gelatine
Juice and zest of ½ lime
Citrus Ganache
50g lime juice
12g sugar
16g cream
Zest of 1 lemon
100g melted Jivara dark chocolate
3g trimoline (invert sugar)
Opaline
90g fondant
60g glucose
15g isomalt
8g brittle nougat
Malibu ivory ganache
60g cream
6g glucose
4g trimoline (invert sugar)
120g melted Jivara white chocolate
180g longlife cream
20g Malibu
Pineapple sorbet
½ pineapple flesh
200g coconut milk mix
4g super neutrose (ice cream stabilizer agent)
¼ lemon (zest of)
Method
Coconut & lemon parfait
Place the sugar and egg white in a bowl over a bain marie to 80 °c, remove from the heat and whisk to soft peak.Slightly heat the lime juice and dissolve the gelatineSemi whip the cream and add the coconut milk, carefully mix in the lime juice.Fold the meringue into the cream and coconut milk mixture, keep in the fridge
Citrus Ganache
Heat the lime juice, sugar and trimoline, pour over the chocolate and lemon zest, blend to a shiny ganache and fold in the cream.
Opaline
Boil the fondant, glucose and Isomalt to 152°C.Poor on a silpat and sprinkle the brittle nougat over.Allow to cool and blitz to a fine powder.
Malibu ivory ganache
Boil cream, glucose and trimoline.Pour over chocolate and mix well.Add cream and Malibu and blitz.
Pineapple sorbet
Boil the pineapple flesh with Super Neutrose, blitz with the coconut milk and lemon zest.Freeze in an ice cream machine and store.
To serve
Cut the parfait in to 11cm by 3, place the cut parfait on the place.Carefully pipe on an even layer of the citrus ganache on top.Finish with a chocolate block so this looks like a sandwich.Place this on its side in the middle of the plate.Pipe 3 dots of the ivory ganache on top and put a roche of pineapple sorbet on top.Finish with the opaline nougatine disc.
Find out more about Chef Rocha and his culinary career
Obsession 16is £45 plus P&P, please visitwww.northcote.comfor more details on how to purchase.