Iced muscovado sugar parfait with raspberry sorbet, lemon, milk and honey

Serves 8


Muscovado parfait

64g egg whites

128g sugar

3½ gelatin leaves

113g treacle

85g brown sugar

80g evaporated milk

312g heavy cream

Raspberry Chiffon

113g egg whites

94g sugar

57g raspberry purée

½ lemon, zested

57g oil

57g egg yolks

64g water

7g vanilla extract

113g cake flour

7g baking powder

191g sugar

Lemon Curd

142g butter

128g egg yolks

4 large lemons, juiced

142g sugar

5.5 eggs

Milk Gel

245g evaporated milk

1tsp agar

1tbsp sugar

1tsp rum

120g milk

Sorbet syrup

1l water

795g sugar

340g trimolene

Raspberry Sorbet

750ml water

500ml sorbetsyrup (from above)

2 tbsp lemon juice

1l raspberry purée

Raspberry Gel

240ml raspberry purée

125ml sorbet syrup (from above)

1 tbsp lemon juice

1 ½ tspagar

60ml raspberry purée

Vanilla powder

2 tbsp vegetable oil

½ vanilla bean

7 tbsp Tapioca Maltodextrin


Muscovado Parfait

Whip the egg whites and sugar to make an Italian meringue. Bloom the gelatin. Heat the treacle, brown sugar and evaporated milk. Add the gelatin and then fold the meringue into the syrup and fold in the heavy cream. Pour into a long mold and chill.

Raspberry Chiffon

Whip the 113g of egg whites with the 94g of sugar to stiff peaks. In another bowl, combine the purée, zest, oil, yolks, water and vanilla together. In a separate bowl combine the cake flour, baking powder and 191g of sugar. Mix the wet and dry ingredients until well blended and then fold in the egg whites. Pour into a prepared cake pan and bake at 160ºC (325ºF) for 30 minutes.

Lemon Curd

Dice the butter and place in the fridge. Combine all the remaining ingredients in a saucepan and mix thoroughly. Place on a medium heat and constantly stir until the mixture begins to bubble. Remove from the heat and mix in the cold diced butter.

Milk Gel

Combine all ingredients except for the 120g of milk and set aside for at least 20 minutes. Bring the milk to a boil and simmer for one minute while stirring, then pour into a bowl and place in an ice bath until set. Once set, chop it up and place in a blender. Slowly add a little of the mixture until it makes a smooth vortex and pass through a strainer.

Stock Syrup for Sorbet

Combine the 1l of water, sugar and trimoline. Bring to a boil and chill.

Raspberry Sorbet

Mix together the remaining ingredients and churn in an ice cream machine according to manufacturer’s instructions. Freeze.

Raspberry Gel

Combine all ingredients except for the 60ml of raspberry purée and stand for 20 minutes before heating. Bring the raspberry mixture to a boil and simmer for 1 minute while stirring, then pour into a bowl and place in an ice bath until set. Chop up the set raspberry and place in blender. Slowly add a little of the extra raspberry until the mixture makes a smooth vortex and pass through a strainer.

Vanilla Powder

Warm the oil and infuse with the vanilla bean. Take the strained oil and slowly add the Maltodextrin until the liquid forms a powder and the lumps are not compacted. Pass through a drum sieve.

To Serve

Drop a spoonful of lemon curd on the plate and scrape across the plate with an offset palate knife. Remove the mold from the parfait by using a blowtorch. Cut the edge off so you can place it on its side. Cut a square of cake and rip two other pieces. Quenelle the sorbet on top of the cut cake. Then arrange the gels, raspberry and powder on the plate filling in the gaps.