Chef’s Monthly Recipes
September 2011 – Caramelized pear, iced vanilla parfait, gingered cinder toffee crumble with madelines
Ingredients: For the Vanilla Parfait
(Please note: Parfait base makes 4 good portions. Sugar thermometer and electric mixer/whisk are recommended.)
100g caster sugar
5g water
4 egg yolks
2 tsp of good quality vanilla essence with 'grains'
225g double cream
Ingredients: For the Garnish
2 pears peeled, halved and cored
2 cups of sugar
1 cup of cinder toffee/honeycomb - failing that two Crunchie bars
1 tsp icing sugar
¼ tsp ginger
1 tsp butter
small sponge fingers, mini doughnuts, biscuits or muffins to garnish sprinkled with icing sugar mixed with a little ground cinnamon
caramel sauce
Method for Vanilla Parfait:
Place sugar and water in a pan, bring to the boil. Cook the parfait syrup to 118°C. At this point start to whisk the egg yolks, but continue to cook syrup to 121°C. Remove from heat. Allow bubbles to subside. Slowly pour over egg yolks while whisking vigorously. Continue whisking until cold. Add the vanilla. Mix thoroughly. Lightly whisk cream, and then fold it in to parfait base. Pour into a lined tray or moulds. Freeze over night.
Method for the Garnish:
Poach pears in a sauce pan with sugar and enough water to cover for 5 minutes once brought to a simmer. Remove and when required colour in a hot pan with a little butter till golden, being careful not to burn the butter.
In a bowl, crush cinder toffee lightly and mix with the icing sugar and ginger, remove with a slotted spoon to leave behind excess powder. Reserve.
Method to assemble:
Cut out set parfait to required shape and plate, top with cinder crumble, place warm roasted pear next to and sponge biscuit if using and finish with a drizzle of caramel sauce.
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