Anniseed And Nougatine Parfait With Blackberries And Sharp Blackberry Coulis and croquant leaf

Helpmechef Ltd - Recipe Web

Anniseed And Nougatine Parfait With Blackberries And Sharp Blackberry Coulis and croquant leaf

Makes 1 serve

75 g : Anniseed Parfait - 1kg
40 g : Blackberry Coulis - 1kg
40 g : Nougatine - 1kg
20 g : Blackberries

1. Take 50g pieces of warm nougatine and roll out thinly and cut into round.

2. Mould over 4 pastry horns

3. Take frozen parfaits and place on discs and dress plates as per photo

Anniseed Parfait - 1kg

8 ea : Egg yolk fresh - each
200 ml : Water
170 g : Sugar granulated
500 ml : Cream whipping fresh
15 ml : Pernod

1) Bring sugar and water to the boil and whisk into yolks.

2) Whisk to ribbon then whisk till cold

3) Fold in soft whip cream and pernod, pipe into moulds and freeze.

Egg yolk fresh - each

1 ea : Egg size 3 free range (=50gr each), Save egg whites (date & chill)

Blackberry Coulis - 1kg

500 g : Sugar granulated
200 ml : Water
500 g : Blackcurrants frozen - per kg
100 ml : Lemon juice

1) Boil sugar and 1/2 the water to crack stage (132c)

2) add lemon juice,berries and remaining water and simmer for 5 mins and blend.

Nougatine - 1kg

600 g : Sugar granulated
400 g : Nuts hazelnuts whole

1) Toast hazelnuts and grind.

2) Cook sugar with small amount of water to light caramel and add nuts.

3) Pour onto silpat mat or marble