This Easter, try out one of our recipes from our Head Chef - Ross Stovold.
For the yogurt parfait
- 6 Yolks
- 150g Caster Sugar
- 10g Glucose
- 50g Water
- 6 Whites
- 320g Sugar
- 100g Water
- 4 Bronze Leaf Gelatine
- 200ml whipping cream
- 500ml low fat live plain yogurt
The Parfait has three stages, called a pate de bombe, it is vital to execute all three stages correctly in order to create the correct texture for when the parfait is frozen.
First in a clean small sauce pan add the first batch of sugar, water and glucose. Slowly dissolve the sugars and increase the heat. When the temperature reaches 100°c start to whip the yolks in a food mixer until doubled in volume, take the sugar mixture to 121°c and slowly pour the mixture into the yolks while still whisking. The mixture will sink initially but the heat from the sugar will stabilise the yolks as they whip up again. When the base of the bowl is cool to touch and yolks have double in volume again they’re ready.
The second stage uses the egg whites left from the yolks. In a clean, cold bowl for a food mixer pour in the whites and set up the machine.
Soak the gelatine in 500ml of cold water and in a clean small sauce pan slowly melt the sugar and water, increase the heat and when the mixture reaches 110°c start to whip up the egg whites. The egg whites should form soft peaks at the same time the sugar reaches 119°c. Remove from the heat and turn off the food mixer, squeeze the gelatine of water and carefully add to the pan of sugar.
Start the whites on half speed and slowly pour in the sugar and gelatine mixture taking care to avoid the whisk as it will create candy floss! Once all the sugar is in the whites apply full speed and whip until the bowl is cool to touch on the bottom, at this point the whites will be stiff and glossy and almost reaching the top of the bowl.
For the final stage semi whip the cream. Carefully fold the meringue in to the yolk mixture in 3 parts; this is to ensure you have an equal mixture. Fold in all the yogurt and to finish carefully fold in the semi whipped cream.
Pour parfait mixture into a mould, lined with clingfilm and freeze for 6 hours.
To poach the rhubarb take 1kg and wash it well but don’t peel it.
It’s best to use a juicer but if you don’t have one use a blender and a little water to create juice.
Pass through a clean cloth and bring to a gentle summer. To sweeten the juice you need to add caster sugar, there’s no set amount here as the tartness of the rhubarb will vary throughout the season.
As a rule of thumb it will generally need 35% of the liquid quantity to sugar, but it’s important to add a little and keep tasting it until you’re happy with the balance of sweetness.
With the remanding 1kg of rhubarb wash, peel and cut into 2cm pieces.
Bring the sweetened rhubarb juice to a boil drop in the raw rhubarb, immediately turn off the heat and cover with a tight fitting lid. Leave to cool for 30 minutes remove the rhubarb and reduce the juice by two thirds, allow to cool again and stoke the cooked rhubarb in the juice until ready to serve.
- 100g fresh tarragon
- 1 litre of water
- 200g sugar
Dissolve the sugar and water, chill and blend with the tarragon, pass through a clean cloth and freeze in a container. When frozen solid use a fork to create the granita by scraping across the surface.
- 250g unsalted butter
- 5g sea salt
- 400g rolled oats
- 100g wheat flour
- 180g golden syrup
Slowly melt the butter in a pan until it turns golden brown, combine all the dry ingredients mix in the brown butter and golden syrup, bake in the oven at 170°c for 30 minutes, turning every 10 minutes to ensure an even colour.
When cooked allow to cool and break-up.
Allow the parfait to sit at room temperature for 5 minutes.
To assemble place the parfait in to a bowl. Spoon over the rhubarb and the reduced syrup. Next add the oats and Granita.
Most importantly - enjoy! If you've tried the recipe above, we'd love to see some images.