Lake Country House Hotel & Spa

Chestnut Parfait Recipe


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with Citrus Praline Sorbet, Chocolate Oil and Caramelised
 

Chestnut Parfait Recipe
Ingredients
225g Sweet Chestnut Puree
225g Unsweetened Chestnut Puree
37g Dark Rum
200g Sugar
12 Egg Yolks
150g Double Cream
Method

    Bring the sugar and water to the boil and cook until the sugar reaches soft ball stage.
    In a bowl whisk the yolks adding the sugar syrup slowly. Whisk on full power until cold.
    Combine the two types of chestnut puree with the rum.
    Semi-whip the double cream.
    Fold the cream into the chestnut mix and carefully fold in the egg sabayon.
    Pour in lined moulds and freeze for at least 6 hours. Preferably the day before they’re needed is best.

Citrus Praline Sorbet
Ingredients

420g water
60g glucose
180g granulated sugar
80g orange juice
100g lemon juice
180g praline paste

Method

  • Combine first measurement of sugar and stabilizer.
  • Heat water to 50ºC. Whisk in sugar and glucose and bring to a boil for about 30 seconds. Remove from heat.
  • Allow the syrup to cool.
  • Combine syrup with the passed orange and lemon juices, praline paste; churn in an ice cream maker.


Chocolate Oil
Ingredients
100g Dark Chocolate
4 Heaped tsp cocoa powder
4 tsp Olive Oil
80ml Peanut oil

Method

  • Place all of the ingredients in a bowl and place over a pan of simmering water.
  • Stir until the chocolate has melted, mix well.
  • Pour into a squeeze bottle and keep warm, do not refrigerate.
Caramelised Pecans
Ingredients

4-5 Pecans each
Sugar
½ Lemon Juice/glucose
Water

Method

  • Boil the sugar, water and lemon juice to caramel
  • Lightly toast the Pecans.
  • Drop the pecans into the Caramel.
  • With a pair of tongs of tweezers pull out the pecans and place onto lightly greased plate, silicone mat (preferable) or baking parchment.
  • Once cold store in an air tight container.
 

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