Dessert · Season 12

Mandarin and Tarragon Ice Cream, Caramelised White Chocolate and Miso Parfait with Verjuice Granita

Name: Mandarin and Tarragon Ice Cream, Caramelised White Chocolate and Miso Parfait with Verjuice Granita
Yield: 8
Ingredients: 250ml milk; 250ml cream; 5 egg yolks; 1 egg; 160g caster sugar; 4 finely grated zest of mandarins; 1 juice of mandarin, strained; 6 sprigs tarragon; 2 egg yolks; 1 egg; 150g Callebaut gold chocolate; 3 tsp miso; ¼ cup Callebaut salted caramel crisp pearls; 250ml thickened cream; 200ml verjuice; 15g caster sugar; 50ml water; ½ tsp white wine vinegar; tarragon leaves

Reece Hignell

Contestant · 31 May 2020

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Mandarin and Tarragon Ice Cream

250mlmilk

250mlcream

5egg yolks

1egg

160gcaster sugar

4finely grated zest of mandarins

1juice of mandarin, strained

6 sprigstarragon

Caramelised White Chocolate and Miso Parfait

2egg yolks

1egg

150gCallebaut gold chocolate

3 tspmiso

¼ cupCallebaut salted caramel crisp pearls

250mlthickened cream

Verjuice Granita

200mlverjuice

15gcaster sugar

50mlwater

½ tspwhite wine vinegar

Garnish

tarragon leaves

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

MisoMandarinMilkCreamEgg YolkEggCaster SugarWhite Wine VinegarTarragonDessert

Recipe by Reece Hignell, Season 12. Originally published by Network 10 on 31 May 2020.

Original on 10 Play ↗