Curry Leaf Parfait

Updated at: Thu, 17 Aug 2023 07:38:09 GMT

Step 1

For the Curry Leaf Parfait, bring a saucepan of water to the boil.

Step 2

Process the curry leaves and sugar in a food processor until fully combined. Place into a bowl and add eggs and yolks. Place over simmering water and whisk until mixture is thick and pale and at ribbon stage.

Step 3

Transfer mixture to the bowl of a stand mixer and mix with whisk attachment on high speed until thick and cool. Meanwhile whip cream to stiff peaks. Fold through the egg and sugar mixture.

Step 4

Divide into 6 x 7.5cm diameter round moulds lined with plastic wrap. Level the surface and freeze for 4 hours or until frozen solid.

Step 5

For the Passionfruit Gel, place ingredients into a small saucepan and process with a stick blender. Place over medium heat and bring to boil. Boil for 1 minute then pass through a fine sieve into a shallow tray. Place into the fridge to set, about 7 minutes. Once set, scrape into the canister of a stick blender and blend until smooth. Pass through a fine sieve and transfer to a piping bag. Set aside in the fridge.

Step 6

For the Coconut Gel, place ingredients in a small saucepan and process with a stick blender. Place over medium heat and bring to the boil. Boil for 1 minute. Pour through a fine sieve into a tray and set in fridge for 5 minutes. Once set, scrape into the canister of a stick blender and blend until smooth. Pass through a fine sieve and transfer to a piping bag. Set aside in the fridge.

Step 7

For the Spiced White Chocolate, place chocolate, cornflour and icing sugar into a non-stick fry pan. Place over low heat and stir continuously until chocolate caramelises and is dark golden brown and crumbly. Remove from heat and transfer to a bowl. Stir in garam masala and salt, to taste. Set aside to cool.

Step 8

For the Fried Sugared Curry Leaves, heat oil in small saucepan to 180°C. Process 6 of the curry leaves with the sugar until powdery and green. Fry remaining curry leaves in oil until crispy but still vibrant green, about 15 seconds. Remove leaves from oil and set aside on paper towel. Dust with sugar while still hot.

Step 9

To serve, remove parfaits from freezer. Heat a 2cm metal round cutter and use to remove the centre from each parfait. Transfer the parfait rings to serving plates. Fill centres halfway first with coconut gel, then top with passionfruit gel. Spoon spiced white chocolate crumbs over top and around the sides. Pipe remaining coconut and passionfruit gels over the top and around the parfaits. Garnish each parfait with 4 fried sugared curry leaves.

1 liked

0 disliked

Delicious

Fresh

Go-to

Special occasion