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El Diablo
orange parfait with hot chocolate sauce homage to my great friend pastry chef Victor Palladino Ingredients
- the parfait:
- Italian meringue:
- 100 g egg whites
- 125 gr sugar
- 100 g water
- 75 g glucose
- orange cream:
- 250g milk
- 60 g egg yolks
- 25 gr flour
- 50 g sugar
- 10 g cornstarch
- orange peel
- 10 g gelatin
- 400 grams whipped cream
- for the chocolate sauce:
- 60 g milk
- 60 g water
- 4 g chili powder
- 75 g sugar
- 20 g cocoa plolvere
- 40g dark chocolate 70th%
- 10 g cornstarch
Directions
- for the meringue:
- mix 100 grams of egg white with 50 grams of sugar and whip
- Meanwhile in a saucepan mix the remaining sugar with 75 grams of glucose and water, put everything on the fire until using the ' help of a thermometer probe the mixture reaches 118 °
- at this point add the mixture hot flush mounted to the egg white continued to mount until the mixture is cold, to speed up the operation once it all together the mixture to dip the container in a container with ice, continuing to whisk.
- Put in freezer
- prepare with the ingredients described a classic pastry cream flavored with isinglass softened
- cool and add the meringue, stirring vigorously so that no lumps
- fact that the cream gently together semimontata
- once incorporated the cream fill the molds and put in freezer for at least 6 hours
- for the sauce mix all ingredients, bring to boil, turn off and cool quickly by immersing the container in water and ice.
- Transform the frozen desserts, pour the chocolate sauce and serve hot
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