Salted caramel chocolate frozen parfait
This frozen delight includes matcha donuts, red wine and mixed berry Nutella sauce.
|1 ml||Robertson's vanilla essence|
|2||eggs — just the yolks|
|90 g||dark chocolate — melted|
|150 ml||cream — fresh, whipped|
|125 g||castor sugar|
|125 ml||LANCEWOOD® Buttermilk|
|30 ml||eggs — whites only|
|2 ml||Robertson's vanilla essence|
|2||Robertson's baking powder|
|50 g||matcha — green tea powder|
|vegetable oil — for frying|
|250 ml||mixed berries|
|250 ml||red wine|
For the caramel sauce:
Prepare the caramel by melting the sugar in a heavy-bottomed saucepan. When it is a deep reddish brown colour, pour in half the water.
Be careful, the water will boil vigorously, after which add the rest of the water and the butter.
Cook the mixture to soft-ball stage (115°C).
Add the cream and vanilla essence.
Continue to simmer until syrupy. Allow to cool.
For the parfait:
Boil the sugar and water to 110°C.
Slowly pour the syrup into the beaten egg yolks, while whisking.
Whisk until thick and light in colour.
Add the rum and melted chocolate. Blend into the mixture.
Fold in the whipped cream and add the caramel sauce gently in between.
Transfer the mixture to a lined mould. Freeze until set.
To un-mould, rub the sides of the mould with your hands or allow to sit at room temperature for a minute and un-mould.
For the matcha doughnut:
Cream butter and sugar until fluffy.
In another bowl, mix the wet ingredients until combined.
Sieve together the dry ingredients.
Simultaneously add dry and wet ingredients and combine to a soft pliable dough.
Roll into balls and deep fry until golden brown and light in weight.
For the red wine chocolate sauce:
Simmer the mixed berries, sugar and water on low heat until the berries are soft.
Blend and pass through a drum sieve.
In another pan heat up the red wine and simmer until reduce by half. Add the berry coulis and check the taste of sweetness (add more sugar if not sweet enough).
Remove from the heat and stir in the Nutella until dissolved. Allow to cool.
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