Kakao-Whisky und rosa Pfeffer-Parfait
- 800g Cream 35%
- 27g Gelatine (hydrated)
- 225g Cream 35%
- 400g Egg Yolk
- 160g Whole Egg
- 400g Granulated Sugar
- 20g deZaan Rich Terracotta Cocoa Powder
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Whip 800g of cream till soft peaks and set aside in the fridge.
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Place egg and egg yolk in a mixing bowl with a Wisk, and turn on high speed till fluffy.
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Add granulated sugar in a pot with a little bit of water and boil till 121 degrees (249.8 Fahrenheit). Pour slowly into the egg and egg yolk to create a pate bombe.
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Now dissolve the gelatin together with 225g cream and Rich Terracotta cocoa powder and add to the pate bombe.
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Take off the base and fold in the whipped cream.
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Pipe the finished base into the desired mold for assembly.
- 100g Flour
- 100g Granulated Sugar
- 5g Red Coloring Powder
- 2g Pink Pepper Ground
- 100g Egg white
- 100g Coconut Oil (melted)
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Mix all dried ingredients.
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Add egg whites. Mix until incorporated.
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Add coconut oil. Mix.
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Refrigerate until needed. (Tip: best to take out of refrigerator 30 min to bring tuile batter up to temperature for easy piping.
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Fill the desired mold and bake on 160°C/320°F for approx. 4 min.
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Cool down the tuile and take out the mold.
- 625g Cream 35%
- 625g Milk
- 30g Whiskey
- 250g Egg yolk
- 84g deZaan Crimson Red Cocoa Powder
- 100g Granulated Sugar
- 36g Gelatine (hydrated)
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Bring the cream and milk together with the whiskey and granulated sugar to a boil.
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Add a small part of the boiled liquid into the egg yolks and Crimson Red cocoa powder to make a family, pour a back together, and cook slowly till 82°C/179°F.
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Add Gelatin and mix.
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Strain and transfer to desired molds.
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Freeze until set.
- 300g Lemon Juice
- 200g Water
- 100g Granulated Sugar
- 15g Agar Agar
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Bring all ingredients to a boil except the agar agar.
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When all is boiling add the agar agar and cook for one minute.
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Cool down the base till set.
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When base is set turn this in a mixer till a smooth gel and pass true a small sifter.
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Place the gel into a piping bag for use.
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Start by piping in the Rich Terracotta Parfait halfway into the desired mold and cool down before adding in the whiskey cremeux (insert).
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When the parfait is slightly set you can add your frozen whiskey cremeux into the middle and add the last part of the parfait to fill up the mold. Freeze overnight or until set.
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When the parfait is frozen you can remove the mold and dust the parfait with deZaan Crimson Red cocoa powder. Then place it on a plate before the parfait comes to temperature.
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Finish the parfait with the tuile on top of the cake.
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Garnish with lemon gel and gold leaf.
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Serve the parfait frozen.
