Chef Shanyne Mansfield’s chocolate parfait, smoked peanut brittle, rose water marshmallow, raspberry jelly, pistachio ice cream, hot chocolate sauce
Chocolate parfait
- 300g dark chocolate
- 100ml double cream
- 200ml water
- 230g caster sugar
- 12 free-range eggs yolks
- 2 x grams agar
Method
For the parfait, melt the chocolate in a bowl set over a pan of simmering water, taking care that the bottom of the bowl does not touch the water. Whip the cream until it holds soft peaks and set aside. Bring the water, agar and sugar to the boil in a small pan. In a large bowl, whisk the egg yolks until pale and thickened. Pour in the sugar syrup and continue to whisk for one minute. Whisk the melted chocolate into this mixture, then quickly fold in the whipped cream. Pour the mixture into small rectangular moulds and smooth off the top with a warm spoon so it’s even and flat. Place into the freezer to freeze overnight. Portion into grease proofed lined takeaways and keep in fridge.
Smoked peanut brittle
- 1/2 cup plus 3 tablespoons sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup smoked peanuts
- 1 teaspoon fine sea salt
- 2 teaspoons unsalted butter
- 1 teaspoon baking soda
Method
Line a large baking sheet with a silicone mat. In a large saucepan, combine the sugar, water and corn syrup and cook over moderate heat, stirring, until the sugar is dissolved. Using a moistened pastry brush, brush down any crystals from the side of the pan. Cook the syrup until it registers 120° to 130º on a candy thermometer. Add smoked peanuts and salt and cook, stirring occasionally, until a deep-amber caramel forms, about 5 minutes longer.
Remove from the heat and immediately stir in the butter and then the baking soda; the caramel will bubble. Pour the hot candy onto the tray and spread it in an even layer with the back of a spoon. Let cool slightly, then carefully pull the warm caramel into a thin layer. Let cool completely, then break into shards. Place small shards into robot coupe and pulse until desired consistency
Rose water Marshmallow
- 1 cup sugar
- 1/2 cup water
- 2 tbls rose water
- 4 room temperature egg whites
- 1/2 teaspoon citric acid
Method
In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 115°c on thermometer.
Meanwhile, combine egg whites and citric acid into kitchen aid make sure bowl is cleaned with white vinegar Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved. Place mix into piping bags and reserve for service.
Raspberry Fluid Gel
- 1 kg raspberry puree
- 100 gms Sugar
- 10 gms Agar
Method
Combine sugar and agar and shake well. Bring raspberry puree to the boil and whisk in sugar. Sieve mixture into tray and place in cold room, once set sheer mixture and vac bubbles out. Place in bottle reserve for service.
Cherry Sorbet
- 500 ml x water
- 500 ml x cherry puree
- 160 gms x glucose
- 200 gms x sugar
- 4 x gms xanthan gum
Method
Bring liquids to the simmer stir in glucose to dissolve, mix sugar and xanthan together then stir into mixture bring to the boil, strain through a fine mesh chinois and portion into paco cannisters.
Pistachio Micro sponge
- 80 gms x pistachios
- 600 gms x whole eggs
- 220 gms x Almond meal
- 100 gms x sugar
- 40 gms x besan flour
- 1 tsp x baking powder
- 1 gm x salt
Method
Place all ingredients into a blender, blend on high and add 4 drops of apple colour, strain through fine mesh chinois and place into isis cannisters charge twice and shake very well.
Disburse mixture into takeaways and microwave on high for 45-60 sec, pull sponge apart onto dehydrator trays and leave over night, store in freezer.
