John Myers
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Rosemary Parfait … on Mediterranean White Chocolate Sauce …
The perfect rosemary parfait … on mediterranean white chocolate sauce … recipe with a picture and simple step-by-step instructions.
Rosemary – Parfait …
- 2 tablespoon Olive oil
- Zest of half an untreated lime
- 2 Stalk Fresh rosemary
- 200 Milliliters Milk
- 2 tablespoon Sugar
- 2 Egg yolk
- 1 tablespoon Sugar
- 100 g Whipped cream
on a Mediterranean white chocolate sauce
- 10 g Dried apricots
- 10 Rosemary needles
- 50 g White couverture
- 25 Milliliters Olive oil
Serving
- Apricot fresh
- Fresh rosemary
Rosemary – Parfait
- Heat the olive oil with the lime zest. Set aside and let it steep.
- Wash the rosemary, shake dry. Heat together with milk and sugar in a saucepan and simmer gently for 5 minutes. Remove from heat and let steep for 15 minutes. Then pour through a sieve.
- Stir the egg yolks with sugar over a water bath that is not too hot until creamy. Gradually pour in milk, stirring constantly. Remove from the hot water bath and slowly stir in the oil. Stir in a cold water bath until cold.
- Whip the cream until stiff and fold in.
- Line a flat mold with cling film and fill it with the mixture. Freeze in the freezer for about 6 hours (or overnight). (Alternatively: fill in silicone molds and let freeze.)
on a Mediterranean white chocolate sauce
- Finely chop the apricots and rosemary.
- Roughly chop the couverture. Let it melt over a water bath that is not too hot. Slowly stir in the olive oil. Take off the water bath. Mix in the rosemary and apricots. Let cool down at room temperature.
Serving
- Take the parfait out of the freezer and let it thaw. Spread the chocolate sauce on the dessert plate. Cut the parfait into slices (remove from the silicone molds) and serve on the chocolate sauce. Garnish with apricots and rosemary.
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