Chocolate and Cinnamon Myrtle Parfait - Chef Recipe by Ryan Fitzpatrick

Ingredients

Parfait:

250 g dark good quality chocolate buttons
300 g caster sugar
320mL water
8 egg yolks
600mL thickened quality cream
1 tsp cinnamon myrtle

Davidson plum syrup:

200mL cold pressed Davidson plum juice
85 g caster sugar
150 g macadamias

Garnish:

Fresh finger lime
Cinnamon myrtle
Macadamia praline

Method

Parfait:

Place sugar, water and cinnamon myrtle in a saucepan and bring to a soft boil, take off heat and steep for 5 minutes.

Strain syrup and remove cinnamon myrtle. Place chocolate in syrup and stir until mixture is silky and glossy. Set aside.

Whip cream to medium peaks and set aside in a bowl. Whisk egg yolks in until yolks are white and fluffy, this may take up to 10 minutes. Add yolks to chocolate mix, then slowly fold whipped cream into the chocolate mix. Set in a tray and blast chill or in freezer overnight.

Davidson plum syrup:

Place cold-pressed juice in a saucepan with sugar and bring to a soft boil. Reduce syrup to 3/4. Once reduced set in fridge for at least 1 hour.

Macadamia cream:

Soak macadamias in cream for 1-2 hours. Place nuts and cream in thermomixer (65 C and speed 6 for 20 minutes). Then put mixer on high until mix is consistent, pass through a fine mesh sieve and set aside cream to cool.

Use excess nut mix to make a praline for garnish. This is just placing a small amount of sugar and water in a saucepan and bringing to the boil and getting it to a nice golden colour. Once the sugar has reached the ideal colour place remove from the heat, add nut mix in and stir. Place mix on a greaseproof lined tray and set aside to cool and crumble up later to garnish.

To plate:

Place Davidson plum syrup in middle of the plate.

Take portioned parfait and place in the middle.

Pipe macadamia cream over the top of the parfait.

Garnish with finger lime, macadamia praline and a sprinkle of cinnamon myrtle.

Recipe provided by Lanai Noosa