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Posted by Infusions4chefs on 31st Jan 2017

Chocolate Parfait


450g dark chocolate 70% cocoa

850g double cream

375g castor sugar

170g water

12 egg yolks


  • 1. Melt the dark chocolate over a baine marie
  • 2. Whip the double cream till soft peak
  • 3. Boil sugar and water to 120’c
  • 4. Whip egg yolks slowly adding boiling sugar to pate a bomb
  • 5. Incorporate cooled melted chocolate to cream
  • 6. Fold chocolate cream mix into the pate a bomb
  • 7. Pour into acetate moulds
  • 8. Freeze 

Chocolate Truffle Mousse 


90g Water 

90g Caster sugar

90g Glucose 

10g Leaf gelatine 

500g Arriba Origin Callebaut Chocolate

500g Whipping Cream, whipped


  •  1. Boil the water, sugar and glucose together
  •  2. Softened the gelatine in cold water
  •  3. Stir in softened gelatine
  •  4. Stir in chocolate to form a smooth Ganache 
  •  5. Cool slightly 
  •  6. Fold in whipped cream

Parsnip Toffee


250g of parsnip


200g of caster sugar

30ml of water

200g of double cream

Sea salt


  • 1. For the toffee, cut the parsnip into small chunks and cook gently in milk until tender. Strain discard the milk       and set aside 200g of the cooked parsnip until required
  • 2. Heat the sugar and water to 185°C. Heat the cream in a separate pan and pour into the sugar mixture, while whisking continuously
  • 3. Remove from the heat and allow to cool a little. While still warm, add to the cooked parsnip and blend into a smooth purée. Pass through a fine strainer and season to taste with sea salt

Pistachio Frangipane


240g butter

240g castor sugar

180g ground almonds

60g plain flour

60g pistachio paste

4 eggs


  • 1. Cream butter, pistachio paste and sugar till white
  • 2. Pour in lightly beaten eggs
  • 3. Fold in flour and ground almonds
  • 4. Pour into greased moulds
  • 5. Bake at 180’c for 15 min
  • 6. Cool and reserve for service 

Poached Rhubarb in Grenadine


10 sticks Rhubarb

Zest 1 lemon using a peeler

1.2 litres stock syrup

120ml grenadine


  • 1. Place rhubarb in a vac pac bag with the lemon strips and 3tbsp of the stock syrup grenadine mix and cook at 65 degrees for 50 min then blast chill