Written By: Upneet Pansare | Updated : February 11, 2019 11:01 AM IST
Dig into this Berry parfait Hazelnut White Chocolate Sable
This Valentine's Day, don't queue up at restaurants, instead, make these delectable, healthy desserts by Pastry Chef Manumon, Le Cafe, Novotel Hyderabad Convention Centre,for a truly unforgettable date night!
Berry parfait Hazelnut white chocolate sable
Ingredients
Berry parfait
12nos Egg yolk
110gms Caster sugar or sugar-free alternative
300gms Berry puree
150gms Cream cheese
300gms Double cream
Hazelnut streusel
440gms Ground Hazelnut
480gms Flour
360gms Caster sugar
400gms Butter
Hazelnut White chocolate pressed sable
900gms Hazelnut streusel
40gms Cocoa butter
120gms Puffed rice
140gms Clarified butter
300gms Melted white chocolate
Flexy Berry
500gms Raspberry puree
150gms Sugar-free alternative
60gms Liquid glucose
4gms Pectin
Method
Berry parfait
Boil the sugar with little water till 120*C, beat the egg yolk and add the sugar syrup slowly and make a soft peak texture. Add berry puree, cream cheese and finally add double cream. Pour it in a mould and freeze overnight.
Hazelnut streusel
Mix all the ingredients in a mixing bowl until it becomes a crumbly texture, bake the crumble in a preheated oven for 12 minutes at 165*C. take out from the oven and allow to cool.
Hazelnut White chocolate pressed sable
Mix everything together and put it in the desired mould and press with a flat bottom tool. Keep it in the refrigerator until ready to use.
Flexy Berry
Heat the berry puree, 100gms of sugar and glucose in a heavy bottom pan, once it reaches 60*C add the remaining sugar and pectin and cook well. Spread it on a silipat and keep in the oven for 12 minutes at 140*C.
Rose Berry Valentine Forest
Rose berry valentine forest
Ingredients
Rose petal Feuilletine
200gms Butter
200gms Sugar or sugar-free alternative
66gms Egg white
200gms Flour
20gms Rose petal powder
Berry Baked yoghurt
800gms Yoghurt
700gms Double cream
800gms Condensed milk
100gms Berry puree
50gms Fresh berry slice
1no Vanilla pod
Raspberry foam
200gms Raspberry puree
300gms Water
150gms Sugar or sugar-free alternative
3gms Lecithin
Vanilla Marshmallow
360gms Confectioners sugar or sugar-free alternative
100gms Water
20gms Silver gelatine sheet
1nos Vanilla pod
Crunchy chocolate coating
500gms Milk chocolate
300gms Cocoa butter
400gms Roasted almond crunch
Preparation method
Rose petal Feuilletine
Cream butter and sugar, add egg white slowly and make a smooth paste. Add flour and rose petal powder, mix well and spread on a parchment paper and bake it in the oven at 180*C for 6 minutes or till it become golden brown colour.
Berry Baked yoghurt
Boil the berry puree with sliced berries and vanilla pod, squeezed out the seeds and mix with the puree. Keep aside and allow to cool.
Mix the yoghurt with condensed milk and cream, make a smooth batter. Add berry mixture into the batter and mix well. Pour the batter in a laminated tray and bake in the oven on a water bath at 160*C for 20-25 minutes. Allow to cool and keep it in a refrigerator for overnight to set.
Raspberry foam
Warm the berry puree with water, add the sugar and pectin into the puree. Use a hand blender to beat the mixture to make berry foam. Take out the foam from the top and use for plating.
Vanilla Marshmallow
Soak gelatine in the iced water and keep aside, boil the water with vanilla pod, squeezed out the seeds and mix with the water. Add soaked and drained gelatine into the water. Mix well and dissolve it.
Keep the confectioners sugar in a mixing bowl and pour the gelatine solution into the sugar. Beat well with medium speed till there are soft peaks. Take out from the mixing bowl and allow to cool. Make small pieces and coat them with crunchy chocolate and use them in the plating.
Crunchy chocolate coating
Melt the chocolate and cocoa butter, mix together and temper it properly. Add the almond crunch and mix well. Keep the temperature 29*C to coat the marshmallows.
