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Mandarin and Tarragon Ice Cream, Caramelised White Chocolate and Miso Parfait with Verjuice Granita
Recipe by Reece Hignell
This delicate dessert made by Reece has sweetness from mandarin and a touch of Japanese flavours from miso
- Steps
- Ingredients
Ingredients
Mandarin and Tarragon Ice Cream
Caramelised White Chocolate and Miso Parfait
Verjuice Granita
Garnish
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Steps
- Prechill ice cream machine.
- For the Mandarin and Tarragon Ice Cream, place milk and cream in a saucepan and heat until mixture comes to a simmer. Remove from heat.
- Place egg yolks, egg and sugar into a bowl and whisk until fluffy. While whisking continuously, slowly add hot cream mixture and whisk until combined. Return mixture to the saucepan and cook over a low heat, stirring continuously, until mixture thickens and reaches 83C. Remove from the heat. Pour mixture through a fine sieve into a metal bowl and set over an ice bath to cool.
- Once cool, transfer ½ cup anglaise along with the tarragon into a canister of a stick blender. Process until tarragon is completely broken down. Strain through a lined sieve then mix into remaining anglaise.
- Stir in mandarin zest and juice then pour into ice cream machine and churn according to manufacturer’s instructions. Once churned, place ice cream into the freezer until required.
- For the Parfait, bring a medium saucepan of water to the boil. Place eggs, egg yolks and sugar into a metal bowl and whisk to combine. Place bowl over simmering water, ensuring base of bowl doesn’t touch the water and whisk with an electric whisk until mixture is thick, pale and doubled in volume, about 2-3 minutes. Remove from the heat.
- Place chocolate into a microwave safe bowl and cook in 30 seconds intervals until chocolate is melted. Once melted and smooth, add to the egg mixture along with the miso and whisk to combine. Set aside to cool.
- Meanwhile, place cream into a bowl and whisk to soft peaks. Fold into chocolate mixture along with crisp pearls. Divide evenly between 8 silicone muffin moulds and level the surface. Freeze until firm. Unmould onto a lined tray and return to freezer.
- For the Granita, place ingredients into a saucepan then heat to dissolve the sugar. Cool mixture over an ice bath then place into a flat tray and freeze until frozen solid. Using a fork, scrape the surface to form ice crystals. Reserve in the freezer until needed.
- To serve, place parfait onto each serving plate. Top with a quenelle of ice cream. Sprinkle generously with granita and garnish with fresh tarragon leaves.
