100g egg yolks
375g whipping cream
150g milk chocolate
200g cashew nut praline
100g chopped caramelised cashew nuts [see below]
500g yuzu juice
70g yuzu juice
65g cashew praline
Caramelised cashew nuts
500g roasted nuts
Melt the chocolate at 40c and mix with the cashew nut praline. Whip cream to a ribbon stage and keep in the fridge. Combine the sugar with egg yolks using an electric whisk until double in size and light in colour. Combine the chocolate and egg mixture together and add cream, slowly. Finally, fold in the chopped nuts. Pipe parfait mix into moulds and freeze.
Sugar, water and milk bring to boil. Cool it down and mix with yuzu juice. Churn in ice cream machine.
Place all ingredients in a bowl, except the butter, over a pan with simmering water. Keep whisking until the mixture becomes thick (similar to custard consistency) and light. Take the bowl off the heat and add butter in small chunks.
Place all ingredients in a pan. On a low heat, bring to the boil stirring constantly.
Cook the sugar syrup to 120c. Add nuts and stir constantly until crystalised and caramelised. Add butter and spread on tray to cool down.
Pipe cashew sauce on plate and spread it with a spoon. Sprinkle cashew nuts on plate. Pipe few dots of yuzu curd and decorate with basil leaves and some pomegranate seeds. Place the parfait on the plate and scoop portion of yuzu sorbet.
Photography by Jean Cazals