Chocolate orange ganache parfait

Name: Chocolate orange ganache parfait
Cuisine: American
Ingredients: 100 gms Granulated sugar; 30 gms Egg less pastry cream powder; 150 ml Milk; 200 gms Orange marmalade; 10 ml Lemon juice; 2 Orange zest; 500 ml Whipped cream; 2 sheet Gelatin; as required Yellow colour-; 250 ml Cream liquid; 300 ml Orange juice reduction; 75 gms Sugar; 250 gms Dark chocolate; 180 gms Milk chocolate; 300 ml Milk; 150 ml Cream; 200 gms Dark chocolate; 50 ml Milk; 100 ml Milk; 100 ml Icing sugar; 8 gms Flour; 5 gms Lemon zest; 3 gms Vanilla liquid; 100 gms Fresh orange slices; as required Fresh mint chopped leaves; 50 gms Cold Gel; 50 gms Frozen red currant; 50 gm Frozen raspberries; 50 gm Frozen blueberry; 200 ml Orange juice

Chef Ashwini kumar @cook_17377065

Chocolate orange ganache parfait

Chef Ashwini kumar @cook_17377065

Saved

Ingredients

100 gmsGranulated sugar
30 gmsEgg less pastry cream powder
150 mlMilk
200 gmsOrange marmalade
10 mlLemon juice
2Orange zest
500 mlWhipped cream
2 sheetGelatin
as requiredYellow colour-
250 mlCream liquid
300 mlOrange juice reduction
75 gmsSugar
250 gmsDark chocolate
180 gmsMilk chocolate
300 mlMilk
150 mlCream
200 gmsDark chocolate
50 mlMilk
100 mlMilk
100 mlIcing sugar
8 gmsFlour
5 gmsLemon zest
3 gmsVanilla liquid
100 gmsFresh orange slices
as requiredFresh mint chopped leaves
50 gmsCold Gel
50 gmsFrozen red currant
50 gmFrozen raspberries
50 gmFrozen blueberry
200 mlOrange juice
5 gmsCinnamon stick
50 gmsCorn flour
100 gmsSugar

Saved

Steps

1

Method: Orange parfait. Whisk the sugar with whipped cream and kept aside. Make pastry cream with milk. Add the orange marmalade, orange zest to pastry cream. Mix well. Add the whipped cream and colour as required. Add the gelatin in the last. Pour the mixture in the semi sphere silpat and kept in the freezer to set for 4 hours. Demold and do yellow glazing and use
2

Orange Ganache: Boil cream and orange reduction till boils. Add over the chocolate and mix well until smooth texture appears or all chocolate melt.
3

Chocolate sauce: Boil cream and add to the chocolate than add milk and again boil the sauce. Cool down and use as required.
4

Vanilla tuile: Mix all the ingredients together and spread on silpat and cook in 160 temp until golden colour comes and make desired shape
5

Orange and mint salad: Cut Orange wedges without skin. Add thinly sliced mint leaves and cold gel into the oranges cut chunks.
6

Mix berries compote: Take fresh orange juice and add sugar, 1 pcs of cinnamon stick and boil.Add corn flour to make it thick and at last add frozen berries to sauce and remove from the heat and cool it
At last make presentation as shown in picture