Coffee Parfait, Chocolate Biscuit Crumb with Burnt Orange and Coffee Syrup

Malissa Fedele

Serves 8

  • Ingredients

    Coffee Syrup
    1 cup caster sugar
    1 cup instant coffee
    juice ½ orange, strained

    Coffee Parfait
    1 egg
    3 egg yolks
    1/3 cup caster sugar
    2 tbsp instant coffee
    1 tbsp Coffee Syrup
    300mL thickened cream

    Chocolate Biscuit Crumb
    100g plain flour
    60g unsalted butter, diced
    1 tbsp cacao powder
    1 tbsp caster sugar
    pinch salt

    To serve
    2 tbsp hazelnuts, roasted
    2 whole oranges
    2 tbsp caster sugar

  • Preparation

    1. Preheat oven to 180oC.

    2. For the Coffee Syrup, place ingredients into a small saucepan and stir over low heat until sugar dissolves. Boil until reduced until it reaches a syrupy consistency, about 8-10 minutes.

    3. For the Coffee Parfait, half fill a saucepan with water and bring to a simmer.

    4. Place eggs, egg yolks and sugar into a large bowl and whisk well to combine. Place the bowl over water. Using an electric whisk, whisk until mixture is thick, glossy and is doubled in size. Add instant coffee and syrup and continue whisking until well combined, for a total of approximately 8-10 minutes. Set aside and allow to cool.

    5. Place cream into the bowl of a stand mixer and whisk to soft peaks. Fold through the coffee mixture and gently combine. Pour into eight 8cm silicone dome moulds and freeze until firm.

    6. For the Chocolate Biscuit Crumb, place ingredients into a bowl and use your fingertips to rub ingredients together to make a crumb. Spread over lined tray and bake until golden and bake for 12 minutes.

    7. For the garnish, spread hazelnuts over a tray and bake until golden brown, about 10 minutes. Set aside to cool then roughly chop.

    8. Peel and segment the oranges. Set aside 1/3 of the segments for serving.

    9. Place a frypan over medium-high heat. Once hot, add remaining oranges segments and slightly char. Transfer to a tray and sprinkle with caster sugar. Using a blow torch, lightly caramelise the sugar. Set aside.

    10. To serve, unmould parfaits onto serving plates. Add some crumb, hazelnuts, fresh orange and caramelised oranges to each plate. Finish with a drizzle of syrup.