Serves 8, Duration 2 hours
Base (Crème) anglaise (Recipe A)
250ml Full cream milk
250ml Thickened cream
100g Caster sugar
100g Egg yolks
Gently boil the cream and milk in a pan.
Lightly whisk the sugar and yolks in a bowl, until pale & light in colour.
Pour the hot milk into the egg mix. Whisk well.
Pass mix through a fine strainer, then into a clean pan.
Place the pan over a low heat, stirring continuously until it thickens a little.
Pour the mix into a large bowl through a strainer.
Whisk mix until cool, then store in a sealed container in a chiller.
Milk chocolate mousse:
250g Good quality milk chocolate
150ml Base (crème) anglaise (Recipe A)
225ml Thickened cream – Whisk to soft peaks
Melt chocolate gently in a bowl placed over a gently simmering pan of water.
Pour the base (crème) anglaise into the melted chocolate.
Stir gently until the chocolate mix reaches 40C on a sugar thermometer.
Remove the mix from the heat.
Allow mix to cool, slightly.
Gently fold the cream into the chocolate mix.
Place into an airtight container. Chill overnight to set.
Salted macadamia caramel:
200ml Single cream
120g Caster sugar
80g Liquid glucose
50g Butter - unsalted
100g Macadamia nuts – finely chopped
6g Sea salt
Make a rich caramel from the sugar, salt, glucose and water.
Add cream slowly. Whisk to combine.
Add macadamia nuts and butter.
Stir well and allow to cool.
Store in an airtight container, then place in cool area of the kitchen.
Iced caramel parfait:
11 Egg yolks
250ml Single cream
750ml Thickened cream – Whisk into soft peaks
Using an electric mixer, whisk egg yolks until light & fluffy.
In a pan, boil the sugar and water, to form a rich caramel.
Add the single cream and whisk thoroughly.
Carefully pour the caramel mix into the egg yolk mix. Whilst mixer is running at medium speed.
Continue to whisk until slightly cooled (room temperature).
Whisk the thickened cream into a soft peak.
Gently fold the cream into the egg and caramel mix.
1 punnet Fresh Raspberries
200ml Raspberry Sauce
To build the parfait
Brush and line silicon mould (150ml) with some melted milk chocolate.
Chill to set. Then Repeat.
Place the caramel parfait mix into these set chocolate moulds.
Smooth off the top, with a palette knife.
Allow to freeze overnight until set (like ice cream).
To serve this dessert
Place a scoop of the milk chocolate mousse onto a plate.
Spoon a little of the salted macadamia caramel onto the plate.
Place the caramel parfait onto the plate.
Garnish with fresh raspberries, then drizzle with some raspberry sauce.