Ingredients Jump to Instructions ↓

  1. 6 xes Egg yolks

  2. 150 millilitres Sugar syrup*see notes

  3. 3 teaspoons Instant coffee,dissolved in

  4. 12 xes Dried figs

  5. 12 xes Prunes

  6. 1 x Lemon, juiced & zested

  7. 1 x Orange, juiced & zested

  8. 30 xes Hazelnuts

  9. 150 grams Sugar

  10. 2 tb boiling water

  11. 100 grams Hazel nougat, melted gently

  12. 600 millilitres Thickened cream, whip stiff

  13. 4 xes Cloves

  14. 8 xes Cracked peppercorns

  15. 1 x Vanilla bean, split&deseeded

  16. Remaining sugar syrup

  17. Few drops of lemon juice

  18. Water

Instructions Jump to Ingredients ↑

  1. GLACE FRUIT SALAD GRANISH The Glace: Beat the yolks and 150 ml of the syrup until foamy. Place over a gentle heat and beat until thick. Now place over ice and beat until cold, adding the coffee essence. Fold in the melted nougat and finally the cream. Turn into a loaf mould and freeze. Winter Fruit Salad: Cover the fruit with the boiling water to allow it to swell. Add the strained lemon and orange juice to the reserved sugar syrup, along with the vanilla bean. Tie the lemon & orange zest, cloves,and peppercorns in a muslin bag & add to the syrup. Bring to the boil, adjusting the sweetness with a little extra water. Cook for 20 mins. Add the drained figs and prunes and simmer slowly for a further 20 min. Allow to cool. To Finish and Serve: Toast the hazelnuts in a med. oven until lightly coloured. Melt the sugar to make a caramel, adding the lemon juice and a little water. Rub the skins off the nuts, whilst hot and toss with the caramel. Lift them out with tongs and place each one on lightly oiled aluminium foil to harden. Unmould and slice the parfait, arrange the salad around each slice and pour the syrup over and around the dessert. Garnish with hazelnuts. * Sugar Syrup is made from 500 ml of sugar dissolved in 350 ml water, brought to the boil and withdrwan from the heat immediately. By Damien Pignolet "Be passionate about food and think intelligently before cooking." Damien describes the style of his cooking as modern French. "It is often difficult to reproduce truly French flavours outside of France. Australia offers superb raw materials and by asing our cooking on French classical and regional techniques, mindful of the Australian palate, we are able to produce a disstinctive style of cuisine." From: 21 Great Chefs of Australia, compiled by Sue Jenkins Typed/abstracted by: Joell Abbott 8/94 Submitted By JOELL ABBOTT On 09-28-94


Send feedback