Iced caramel parfait, burnt orange syrup

INGREDIENTS

For the caramel parfait
100ml water
150g caster sugar
200ml double cream
6 egg yolks

For the mascarpone cream
50ml double cream
100g mascarpone
15g icing sugar
15ml Grand Marnier

For the burnt orange syrup
200g granulated sugar
50ml water
300ml orange juice
Juice of half a lemon

For the croquant
50g dried bananachips
250g caster sugar
150ml water

To serve
Chocolate jelly
Orange granite
Cardamom ice-cream

METHOD

To make the parfait, boil the water and 120g of caster sugar to a dark caramel. While this is boiling, whip the cream to ribbon stage, and chill. Whisk the egg yolks and 30g of sugar until pale and thick. When the caramel is at dark stage, pour on to sabayon very slowly with the machine whisking on high. Whisk until cooked and fold in the double cream. Place in moulds and freeze.

To make the mascarpone cream, whip the cream to ribbon stage. Beat the mascarpone with icing sugar and Grand Marnier. Mix cream and mascarpone mixture.

For the burnt orange sugar, bring the sugar and water to a dark caramel stage. Pour in the orange juice - be careful of splattering. Add the lemon juice and reduce to the desired consistency.

To make the croquant, crush the dried banana roughly. Bring the sugar and water to a golden caramel, pour it on to an oiled tray, and sprinkle with the banana chips. Cool. When cool, grind to a coarse powder. Remove half and grind the remaining half to a fine powder. Sprinkle the fine powder on to an oiled tray, and flash in the oven until it has remelted. Cut to desired shape.

To serve, unmould the parfait and top with coarse croquant. Place a line of cream at one tangent, top with a little jelly, granite and ice-cream. Add the syrup and garnish with croquant strips.

David Everitt-Matthias

Photo © Sam Bailey