To mold this dessert you will need 8 - 65mm x 2cm PVC ring molds, oiled and lined with baking paper strips.
Parfait
Mix
4 egg yolks
125g castor sugar
250g marscapone
75ml whipping cream
50ml lemon juice
finely grated zest of 1 lemon
Combine egg yolks, sugar, juice and zest in a stainless steel bowl.
Whisk over a pot of simmering water until mixture is thick and has quadrupled in volume. Remove from heat, whisk until cool. Fold in marscapone. Whip cream and fold into mix. Place lined rings onto lined tray that will fit into your freezer. Ladle in parfait mix, making sure surface is level, and freeze.
Souffle Mix
3 eggs seperated
1/3cup castor sugar
1/4cup sugar / castor
1/2cup lemon juice
1/4cup cream
1 titanium gelatine leaf
2 tblsp plain flour
Pinch of salt
Place the egg yolks, 1/4 cup sugar and flour in a saucepan and whisk until smooth. Add lemon juice - whisk, then add cream. Cook over a medium flame until mix is thick and glossy. Soak gelatin leaf in cold water and when soft combine with warm mixture. Transfer to a bowl, whisk egg whites with the remaining 1/3 cup of sugar until soft peaks form and fold gently into lemon mix in four lots making sure each lot is gently but thoroughly combined.
Place remaining molds onto a lined tray and spoon or pipe mixture into molds, smooth surface, freeze immediately.
Cookie Base
3/4 cup plain flour
1/4 tsp baking powder
1/4 tsp cinnamon
90g unsalted butter
3Tbsp brown sugar
3Tbsp castor sugar
1Tbsp honey
Cream butter, sugars and honey together, add dry ingredients, mix until combined. Spread mixture onto a lined cookie sheet with a spatula to a smooth even thickness of about 3mm. Bake at 180oC until dark golden colour, about 10 min. Cool slightly and cut with a cookie cutter the same size as your soufflés. Cool completely.
Caramelised Lemon Syrup
100g castor sugar
50ml water
150ml lemon juice
Combine sugar and water in a pot. Cook over a moderate heat until a light caramel has formed. Carefully add lemon juice, swirl pan to combine, strain and cool.
ALMOND PRALINE
100g blanched almonds, lightly toasted
100g sugar
50ml water
Place almonds close together on a lined cookie sheet. Combine sugar and water in a saucepan and cook over a medium heat until caramel forms. Pour over almonds, cool and grind to a course powder in a food processor.
To Serve:
Pre heat oven to 220oC. Press soufflés - still frozen - from their molds directly onto cookies on a lined cookie sheet. Bake for 4-6 min. Until soufflés have puffed and are a light golden colour on the sides. ( you can open door and turn if necessary to colour and cook evenly, they won't collapse)
These soufflés won't rise dramatically, but form a nice puffy cushion shape when cooked and still be liquid in the centre.
While soufflés are cooking, working quickly, place a small sprinkle of praline in the centre of 8 chilled plates. Unmold parfaits and remove baking paper, place on praline. (Praline stops parfait and soufflé from sliding). Sprinkle an even finer layer of praline on top of parfaits, drizzle a circle of lemon syrup around parfaits.
When soufflés are cooked, place a thin spatula under cookie base and carefully place on praline topped parfaits.
Serve immediately.
Chef
David Coomer
star anise is open Tuesday to Saturday from 6:30pm
For reservations please contact us by phone
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ph: +61 8 9381 9811
visit pata negra restaurant
phone +61 8 9389 5517
www.patanegra.com.au