Phillip Searle

Chocolate and mandarin parfait

This parfait is used by Philip in the composition of one of his famous bombes. such as the Praline, chocolate and mandarin bombe which he does at Vulcan’s.

Ingredients

12 egg yolks
1 tablespoon sugar, then 500g sugar
200ml water
10 mandarins – zest finely grated, the rest segmented
1150ml of single cream
500g dark chocolate, grated caramelized orange rind

Method

Beat the egg yolks with the tablespoon sugar till pale.

Cook the 500g sugar and water to soft ball.

Add the finely grated zest of the mandarins and 400ml cream which has been heated.

Pour this on the yolk sugar mixture and beat.

Place the bowl over a bain marie and cook it out until it thickens.

Add the chocolate and beat this continuously till it cools. Incorporate the remaining cream, whipped. Freeze overnight.

Cut it with a hot knife and serve with some mandarin segments and caramelized orange rind.