Citrus ParfaitSpiced Citrus Parfait, Thai Basil Sorbet and Strawberry Curry
Kitchen stand mixer
Home ice cream machine (or attachment)
1 cup mandarin puree
1 cup heavy cream, whipped soft
1/4 cup fresh egg whites, for meringue
1/4 cup granulated sugar, for meringue
2 tsp orange rind oil
2 ea gelatin sheets
Thai basil sorbet
2 oz Thai basil leaves, chopped
15 oz granulated sugar
3.5 oz glucose
2 tsp dextrose
1.2 quarts water
2 tbsp fresh lemon juice
1 cup Kalamanzi puree
1 tbsp dry basil seed
2 oz granulated sugar
Strawberry curry leaf air
1 pint fresh strawberries, sliced
3 oz granulated sugar
8 ea fresh curry leaves
1tbsp Versa Whip powder
1 tsp fresh lemon juice
The parfait has the texture of a Swiss meringue with Thai basil, curry, curry leaves and Asian Kalamanzi. The proper meringue should whip up into a fluffy and light confection.
Soften gelatin sheets in cold water and heat over a warm water bath until the mixture is homogeneous. Mix melted gelatin with room-temperature mandarin puree. To prepare a meringue (Swiss meringue method), beat sugar and egg whites over a hot water bath until the mixture reaches 120 degrees°F (a little over body temperature). Place the meringue in a stand mixer and whip until it triples in volume and is cool. Fold in mandarin and gelatin mixture into meringue; add orange rind oil. Fold in soft whipped cream using a spatula. Portion and freeze in a desired shaped mold.
To prepare Thai basil sorbet, place all ingredients in a mixing bowl. Blend using a stick blender until the mixture is homogeneous. Use a pacojet or a home ice cream maker to prepare sorbet that is firm and smooth.
To prepare Kalamanzi essence, heat Kalamanzi puree and sugar for 2 minutes. Pour hot mixture over basil seeds and let them swell overnight. Heat sliced strawberries, curry leaf and sugar in a saucepan until strawberries are soft. Puree with a stick blender until smooth.
Let it cool, then add fresh lemon juice and add Versa Whip powder by hand, whisking it in slowly. Place the mixture in a stand mixer with whisk attachment and whip until light and frothy, with a meringue consistency.
Instead of freezing the parfait in a mould, the components of this dessert can be layered in a parfait glass. Versa Whip is a molecular gastronomy product and creates volume for fat-free liquids. Mandarin parfait can be made without gelatin, but will have consistency like a soft pudding. Kalamanzi is an Asian lime which is sweeter and more floral in flavor.