2 eggs, separated
160ml thicken cream
1 tbs honey
¾ tsp finely grated mandarin zest
180g milk chocolate *
2 tbs honey
2 mandarin segments, white pith removed
60 g cream fraiche
mint leaves to serve
* Use Green and Black’s Milk Chocolate from supermarket or for a richer flavor use 70% cocoa solid
To Make Parfait
1.) Whisk egg yolds with 2 tbs water, 2 tbs cream, honey and zest until well combine. Using a wooden spoon, stir over low heat for 5 minutes or until mixture is thick enough to coat the back of spoon. Remove from heat, add chocolate and stir until melted and smooth. Transfer mixture to a bowl.
2.) Use an electric mixer, whisk egg whites to soft peaks in a second bowl. Working in 2 batches, gently fold into chocolate mixture. Whisk remaining 125ml cream in a clean bowl to soft peaks, then gently fold into chocolate mixture. Divide among 4 small glasses, then cover and refrigerate 2 hours until firm.
To make Honey Mandarins
1.) Combine honey and 2 tbs water in a pan and bring to a simmer over medium heat. Stir in mandarin segments, then cook for 1 minute.
2.) Transfer to a small bowl and refrigerate until needed.
3.) Stir cream fraiche in a small bowl until smooth. Spoon a little on top of each parfait.
4.) Top with mandarin segments and mint leave to serve.
Reference : Master Chef Magazine Issue 14, 2011, pg 129