Advocaat parfait with banana cream horn
Preamble
This recipe was created by Tanya Healy, she says that it "may seem fiddly, but the horns andparfait can be made days beforehand and the banana cream on the day. It suits a dinner party -it will blow them away!"
Neal Jackson
Advocaat parfait with banana cream horn
This recipe was created by Tanya Healy, she says that it "may seem fiddly, but the horns andparfait can be made days beforehand and the banana cream on the day. It suits a dinner party -it will blow them away!"
Serves 6
Ingredients
5 egg yolks
2 egg whites
400ml cream, whipped
85g butter
60g plain flour
150g sugar
85g icing sugar
20g dark brown sugar
87g golden syrup
130ml Advocaat liqueur
75 dark chocolate, chopped
1 banana
Method
Place 3 egg yolks, 50g sugar and 65ml Advocaat in bowl.
Whisk over a hot water bath until it forms a custard. Cool in mixing bowl, whisking constantly.
Fold remaining Advocaat and 250ml cream through sabayon. Place in fridge.
To make the chocolate souffle sponge, melt chocolate (place pot of water on to boil, switch off, add bowl of chocolate) and when semi-melted, add 50g cubed butter, finish melting.
Place 2 yolks and 100g sugar in mixing bowl, cream well. Transfer to large bowl.
Whisk egg whites fill just firm.
Fold melted chocolate butter through yolks and sugar mix, followed by 25g flour and whites alternatively.
Bake 200 degrees C on greaseproof paper, spread 1 cm thick on tray. Cool slightly, cut disks to suit moulds
to sandwich between parfait. To make the brandy snaps, either knead icing sugar, golden syrup and remaining flour and butter together with palm of hand, or paddle together in mixing bowl.
Roll out 4mm thick on lightly floured bench. Use triangle cutter to stamp out 6 triangles.
Bake on lightly oiled trays till golden and bubbling. Remove from oven, cool slightly.
Wrap into cone shapes. Use a scraper to take off tray and pastry horns as moulds. Cool, place in airtight containers. Place cut disks to fit in the bottom of 6 dariole moulds (or 6 teacups).
Top with parfait; half-fill moulds, place second chocolate disk to fit centre of mould.
Top with more parfait, finish with final disk, freeze overnight.
To make the banana cream, mash banana with fork, add dark brown sugar, mix through to dissolve, fold through remaining whipped cream. With a hot knife, run around the mould edges and turn out on to plate.
Take brandy snap horns and fill with banana cream and place on top of parfait.
Drizzle with Advocaat liqueur.
Rose geranium and raspberry sorbet Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Stephanie Alexander's recipe for Rose geranium and raspberry sorbet
Rhubarb and raspberry sago Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Stephanie Alexander's recipe for Rhubarb and raspberry sago
Mango napoleon with lime custard and passionfruit sauce Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Andrew Blake's recipe for Mango napoleon with lime custard and passionfruit sauce
Banana souffle Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Peter Doyle's recipe for banana souffle
Pear and polenta steamed puddings Patisserie;
Dessert - A recipe from Mietta and Friends, This is Iain Hewitson's recipe for Pear and polenta steamed puddings
Mascarpone sponge with summer berries and rum Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Gillian Hirst's recipe for Mascarpone sponge with summer berries and rum
Ewe's yoghut bavarois and ewe's cheese ice-cream with rose water candied carrot and pistachio nuts Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Chris Jackman's recipe for Ewe's yoghut bavarois and ewe's cheese ice-cream with rose water candied carrot and pistachio nuts
Advocaat parfait with banana cream horn Patisserie;
Dessert - This recipe was created by Tanya Healy, she says that it "may seem fiddly, but the horns andparfait can be made days beforehand and the banana cream on the day
Almond and orange cake Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Russell Jeavons' recipe forAlmond and orange cake
Pears in wine saffron and orange Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Russell Jeavons' recipe for Salad of bug with pinenuts, red onion, southern golds and watercress
Yorkshire treacle tart with brown bread ice cream Patisserie;
Dessert - This is Gary Jones' recipe for Yorkshire treacle tart with brown bread ice cream
Orange and grand marnier souffle cake Patisserie;
Dessert - Cheong says this dessert expresses his wife Mary's love for Italian desserts which she thinks are very suited to the Asian palate
Turkish coffee petits pots Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Greg Malouf's recipe for Turkish coffee petits pots
Almond tart with burnt honey icecream Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Scott Minervini's recipe for Almond tart with burnt honey icecream
Molasses and ginger souffle with calvados cream Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Anders Ousback's recipe for Molasses and ginger souffle with calvados cream
Passionfruit tart Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Neil Perry's recipe for Passionfruit tart
Bread and butter custard Patisserie;
Dessert - A recipe from Great Australian Chefs,This is David Pugh and Michael Conran recipe for Bread and butter custard
Pineapple and Thai basil risotto with curry roasted pears and cardomon ice cream Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Antony Scholtmeyer's recipe for Pineapple and Thai basil risotto with curry roasted pears and cardomon ice cream
Chocolate and mandarin parfait Patisserie;
Dessert - This parfait is used by Philip in the composition of one of his famous bombes
Black sapote and macadamia nut pudding with native aniseed anglaise Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Craig Squire's recipe for Black sapote and macadamia nut pudding with native aniseed anglaise
Chocolate pudding Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Steve and Zorica Szabo's recipe for Chocolate pudding
Black rice pudding, butterscotch sauce with poached cumquat and chilli chocolate icecream Patisserie;
Dessert - A recipe from Mietta and Friends, This is Jame Tan's recipe for Black rice pudding, butterscotch sauce with poached cumquat and chilli chocolate icecream
Green tea crepes with mandarin sauce Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Osamu Uchino's recipe for Green tea crepes with mandarin sauce
Lime and ginger cream brulee Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Tetsuya Wakuda recipe for Lime and ginger cream brulee
Strawberry bonne bouche Patisserie;
Dessert - A recipe from Great Australian Chefs, This is Masahiko Yogo recipe for Strawberry bonne bouche
