White Chocolate Parfait

By Lara Roguez

This very elegant dessert is great served on a warm summer night or at a dinner party. It will be extra special for those who enjoy sweets with this extra salty twist. A tangy and sweet Sea Bass and white chocolate parfait.
  • Prep Time:

    90 Minutes

  • Category:

    Dessert 

  • Servings:

    8

Ingredients

White Chocolate Parfait

Preparation

Parfait

  1. Submerge gelatine sheets in liquid for 5 minutes/until the sheets become a malleable, springy, jelly-like mass.
  2. Using a hand-held electric mixer, beat the egg yolks and melted Original Beans. Yuna 37% With the mixer running, slowly add 100g sugar into the chocolate mixture.
  3. Whip the cream until it forms soft peaks. Fold the 30% cream into the chocolate mixture.
  4. Line a baking sheet with parchment paper. Place the rings on the sheet. Tape a strip of parchment paper around each ring to create a ‘collar’, rising 2.5cm above the rim. Divide the chocolate mixture among the rings with a thickness of 1 cm.
  5. Freeze until firm, about 2 hours.

Cashew-Chocolate Topping

  1. Preheat the oven to 170C and line a small baking sheet with parchment paper.
  2. In a small bowl, combine cashews, 50g sugar and mix with a spoon until combined.
  3. Spread on a baking sheet and sprinkle with Original Beans Cusco 100%
  4. Bake for 12-15 minutes until golden brown.
  5. Allow the mixture to cool in the pan for about 5 minutes before using.

Mounted Sea Bass Toffee
  1. Caramelize 400g of sugar at 140C and decoze with 450ml of hot cream.
  2. Add fat of bleached sea bass and two bay leaves.
  3. Bring caramel to the boil three times and discard the bay leaves.
  4. Strain and film skin.
  5. Let cool down before adding caramel into a piping bag.

Plating
  1. Remove the parchment ‘collars’. Working quickly, wrap a hot, wet kitchen towel around each ring, and slide the rings off.
  2. Layer the parfaits into a tower.
  3. Arrange the seabass toffee into a circle and palace on top of the parfaits.
  4. Sprinkle generously with the cashew-chocolate topping and serve.

Chef CLara Roguez

"Original Beans is an amazing product with great flavour, quality and all their beans are connected  to an interesting history."
After graduating from Bridgend College Lara took her first steps to becoming an award winning chef. After working with Nacho Manzano, a two star Michelin chef, and many other knowledgeable chefs she took on a new challenge and became Executive Chef at the Kraken Art Food restaurant in Gijón,Northern Spain. 
Lara uses her incredible skill and knowledge to create colorful and outstanding recipes which form part of the daily menu.  

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