Ingredients
For
10
servings
500 ml Debic Parfait
100 g aloe vera
75 ml Blue Curaçao
100 ml full-fat yoghurt
1 lemon, juice and zest
200 g bitter orange puree (Boiron)
100 g sugar
2 g agar-agar
100 g almond sponge
200 g white chocolate
100 g cacoa butter
1 g powdered food colouring, white
500 g bitter orange puree
10 g agar-agar
500 g shortbread biscuits
50 g Campina Cream Butter, unsalted
Zest of ½ lemon
Zest of ½ orange
Zest of ½ lime
200 ml Blue Curaçao
100 ml water
3 g agar-agar
100 g aloe vera
50 ml Blue Curaçao
½ tray Atsina cress
100 g fondant icing (Callebaut)
Pink food colouring
Preparation
Caramelise the sugar and add the bitter orange puree.
Dissolve the sugar fully and cool slightly.
Add the agar-agar and boil for another minute.
Pour a thin layer of the mass into silicon moulds, place a cookie-cutter sponge layer on top and store in the freezer.
For the parfait, finely chop the aloe vera in the blender with the Blue Curaçao.
Whip the parfait in a planet mixer until light and airy and blend the whole mass until smooth.
Add the lemon juice and zest to taste.
Pour half of the parfait into the silicon moulds and add a frozen centre.
Pour the remaining parfait into fluted moulds.
Smooth over and save in the freezer.
Melt the cocoa butter for the spray coating and mix with the white colouring.
Add the chocolate and melt the whole mixture.
Pass through a fine sieve so that there are no lumps left and transfer to a spray gun.
Spray the chocolate over the frozen parfait.
Store in the freezer tightly covered until needed.
For the orange crunch, heat the puree with the agar-agar and bring to the boil.
Boil for one minute and distribute over the round moulds.
Dry for twelve hours at 55˚C.
Leave to set in a well-sealed container with silica beads.
Melt the butter for the base.
Chop the shortbread biscuits finely and add the butter and citrus zests.
Shape the bottom and the edge using two cutters.
Boil all the ingredients for the gel for one minute and cool on ice-cold water.
Leave to set in the refrigerator.
Chop finely in a blender and transfer to a piping bag.
Assembly
Mix the Blue Curaçao with the aloe vera and leave it to steep under a vacuum seal.
Divide the fondant icing into two parts and colour one part with the pink food colouring.
Roll thin pieces of each and knead into one piece.
Cut out oval shapes and score with a knife to get a feather shape.
Leave to dry at room temperature and store in a sealed container.
Finishing touch
Place the bases over the plates and serve the parfait on top.
Place the fluted parfait over them.
Decorate with cubes of aloe vera, gel, bitter orange crunch, Atsina leaves and the flamingo feathers.
