Ingredients
(will make 24)
For the bread crisps:
- 1 loaf of brown bread
- Stock syrup
For the parfait:
- 500g mascarpone
- 600g marmalade
- 60g reduced mandarin purée
- 100g glucose (dissolve)
- 6 leaves gelatin (soak in 3 tbsp cream and dissolve)
- 400g sugar
- 2 tbsp water
- 400g egg yolks (about 22 medium sized yolks)
- 400g whipping cream
For mandarin gel:
- 1l mandarin Juice
- 10g agar-agar
For the reduced mandarin purée:
- 1kg mandarin juice
Method
For bread crisps:
- Cut a loaf of brown bread into 4 pieces and freeze
- Once frozen, cut on a slicer to a thickness of 2mm
- Brush with stock syrup
- Transfer to a tray lined with baking parchment and place another heavy tray on top
- Bake at 175°C for 8 to 10 minutes until golden brown and crisp
- Leave to cool
For parfait:
- Mix mascarpone, marmalade, reduced purée, glucose and gelatin
- Heat sugar and water to 120°C and add to egg yolks
- Whip cream to soft peaks
- Add yolk mixture to mascarpone mixture and fold through
- Then fold through the whipped cream
- Freeze in moulds lined with cling film overnight
For mandarin gel:
- Mix juice and agar-agar
- Bring to the boil for 2 minutes and set in tray
- Once cooled, blend in Vitamix and pass through a fine sieve
- For reduced mandarin purée
- Reduce juice to 230g
To assemble:
- Cut the parfait into 2.5cm slices
- Place a piece of brown bread either side of the parfait
- Pipe mandarin gel on top of the parfait
- Sprinkle with crystalised orange zest
Prep time: 1 hour
Cooking time: 1 hour (plus 6 hours freezing)
And to drink?
A sweet sherry will pair perfectly with the zingy flavours of this dessert.