Rose Blush & Pistachio Parfait
Part 1: Rose Blush Ganache
Ingredients
Method- 250g Cream 35%
- 75g Granulated Sugar
- 90g deZaan Rose Blush Cocoa Powder
- Bring the sugar and cream to a boil
- Take off the heat and add the cocoa powder. Blend with an immersion blender.
- Transfer to a container. Reserve in the refrigerator until ready to use.
Part 2: Rose Blush Parfait
Ingredients
Method- 200g Egg Yolk
- 80g Egg
- 200g Granulated Sugar
- 120g Cream 35% (1)
- 8g Gelatin
- 10g deZaan Rose Blush Cocoa Powder
- 400g Cream 35% (2) (cooled and whipped to soft/medium peaks)
- Bloom the gelatin. Strain any excess water and reserve.
- Make a pâté à bombe by mixing the egg yolk & egg in a bowl. Whip to the ribbon stage.
- In a pot, add sugar and just enough water to have a wet sand texture. Cook to 121ºC/249ºF.
- Stream the sugar syrup into a mixing bowl with the egg mixture.
- Mix pâté à bombe until cool to touch.
- Bring the cream 35% (1) to a simmer and pour over the gelatin. Blend until combined.
- Add the cocoa powder to the cream and blend with an immersion blender.
- Fold the cocoa-cream mixture into pâté à bombe. Fold in the whipped cream into pâté à bombe.
- Transfer to the desired mold and freeze.
Part 3: Yogurt Parfait
Ingredients
Method- 200g Egg Yolk
- 80g Egg
- 200g Granulated Sugar
- 120g Cream 35% (1)
- 8g Gelatin
- 200g Yoghurt
- 300g Cream 35% (2) (cooled and whipped to soft/medium peaks)
- Make a pâté à bombe by mixing the egg yolk & egg in a bowl. Whip to the ribbon stage.
- In a pot, add sugar and just enough water to have a wet sand texture. Cook to 121ºC/249ºF.
- Stream the sugar syrup into a mixing bowl with the egg mixture.
- Mix pâté à bombe until cool to touch.
- Bring the cream 35% (1) to a simmer and pour over the gelatin. Blend until combined.
- Add the yogurt to the cream and blend until combined.
- Fold the yogurt-cream mixture into pâté à bombe. Fold in the whipped cream into pâté à bombe.
- Transfer to the desired mold and freeze.
Part 4: Pistachio & Cocoa Butter Glaçage
Ingredients
Method- 500g Cocoa Butter
- 500g White Chocolate
- 500g Pistachio Pieces
- Green Coloring by eye (fat-based coloring)
- Melt the cocoa butter and white chocolate.
- Add the green food coloring.
- Fold in the pistachio pieces to the base.
- Reserve until ready to use.
Part 5: Assembly
Method- Once both parfaits are set and frozen, unmold and stick both together, laying them flat onto each other.
- Cut into desired shapes and place a stick in the middle of the parfait.
- Freeze and reserve until the glaçage is ready for dipping.
- Dip the parfait into pistachio glaçage.
- Finish with the deZaan Rose blush ganache and gold leaves as a garnish.
