By Chef Terence Pang
Caramelia Parfait Chocolate Sphere
300g cold cream
150g sugar
90g egg whites
280g Valrhona caramelia milk chocolate (36%), melted
30g peta zeta
10 chocolate spheres
Passion Fruit Jelly
500g passion fruit purée
100g sugar
7 gelatine sheets, soaked until bloomed
Caramel Sabayon
65g sugar
40ml water
50g egg yolks
2 bananas, peeled and sliced
Caramel alcohol, for spraying
For the caramelia parfait: Whip the cold cream in a mixing bowl until stiff peaks form and keep chilled. Whip the sugar and egg whites in another mixing bowl until soft peaks form. Add in the melted milk chocolate; then fold in the whipped cream and add the peta zeta. Pipe the mixture into the chocolate spheres and keep chilled.
For the passion fruit jelly: Heat the passion fruit purée and sugar in a saucepan over a low heat. Add in the gelatine and cook until gelatine has dissolved. Pour the passion fruit mixture into a container and keep chilled in the refrigerator until set.
For the caramel sabayon: Cook the sugar in a saucepan over a low heat until caramelised. Add in 40ml water and continue cooking until mixture turns syrupy. Remove saucepan from the heat and place into a bain-marie. Add in the egg yolks and whisk until temperature reaches 84°C.
Place the passion fruit jelly onto each serving plate and top with the banana slices and caramel sabayon. Place the chocolate sphere on top of the caramel sabayon and sprinkle with icing sugar. Then spray with the caramel alcohol and caramelise with a blow torch.
Makes 10 portions