Nutmeg parfait
Nutmeg parfait with grapefruit, miso caramel, and peanut brittle is a refined dessert that combines creamy parfait, fresh grapefruit, and sweet, savory caramel for a surprising taste experience.
Preparation
Parfait: Beat the parfait until fluffy in the planetary mixer and add the ground nutmeg and grapefruit zest.
Transfer the mixture to a piping bag and portion into silicone molds. Place in the freezer.
Grapefruit gel: Bring all ingredients to a boil while stirring and cook for 1 minute.
Pour into a container and let it harden.
Blend until smooth.
Miso caramel: Heat the sugar slowly until it starts to caramelize.
Heat the cooking cream together with the vanilla pod until boiling point.
Add the hot cream to the caramel and dissolve the sugar.
Add the butter and mix well with a whisk until the butter is absorbed.
Season further with the miso and yuzu juice. Chill again. Transfer to a squirt bottle.
Peanut brittle: Bring the chocolate to room temperature and mix with the roasted peanuts.
Add the salt and let it harden. Then break it into pieces.
Presentation: Arrange the frozen parfait in the center of the plate and let it come to room temperature for at least 5 minutes.
Ingredients
- 400 ml Debic Parfait
- ¼ el Verstegen nootmuskaat gemalen
- 1 st grapefruit, zeste
- 500 ml grapefruit sap
- 5 g agar agar
- 25 g suiker
- 200 g suiker
- 500 ml grapefruit sap
- 5150 g Debic Culinaire Original kookroom 20%
- 1 st Verstegen vanillestokje – pure
- 100 g boter
- 50 g miso
- 15 ml yuzu sap
- 150 g geroosterde pinda’s
- 100 g pure chocolade, getableerd
- 1 g Maldon zout
- 1 bakje limoencress
- 10 st chocolade decoratie
- 15 partjes grapefruit
