Mark Greenaway Recipe: Caramel Parfait, Caramel Poached Pears, Cinnamon Doughnut, Sesame Tuile

Caramel Parfait, Caramel Poached Pears, Cinnamon Doughnut, Sesame Tuile. Picture: Paul Johnston

Caramel Parfait, Caramel Poached Pears, Cinnamon Doughnut, Sesame Tuile. Picture: Paul Johnston

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This is one of my favourite desserts. It has it all; the crunch of the tuile, the frozen parfait and the hot doughnut.

It is a good prepare-ahead recipe as the parfait is frozen and can be ready to use at any time. You can even freeze the tuiles between layers of greaseproof paper in an airtight container. As it is coming into the spring, feel free to swap out the pears for any seasonal fruit available, poached rhubarb would work just as well. This dish really keeps on giving; leftover doughnuts can be enjoyed with coffee and the leftover parfait is a ready-made pudding!

Ingredients

Serves 4 with parfait and doughnuts leftover

For the parfait:

7 egg yolks

325g caster sugar

1½ tbsp. liquid glucose

3 egg whites

750ml double cream

3 leaves of gelatine, softened in cold water

For the poached pears:

2 pears, peeled and scooped into spheres with a melon baller or cut into uniform cubes

150g caster sugar

1 measure of pear liqueur

100ml water

75ml double cream

For the doughnuts:

1 egg
57g caster sugar
12g fresh yeast

60ml soured cream
190g plain flour
¼ tsp salt
¼ tsp ground cinnamon
300ml oil, for deep frying

Extra caster sugar for dusting

For the sesame tuiles:

75ml double cream

30g butter

225g caster sugar

60g honey

60g sesame seeds

60g plain flour

Method

For the parfait:

Whisk the egg yolks until pale and light. Make a dry caramel with 210g of the sugar and the glucose. Pour the caramel over the egg yolks, whisking as you go. Stir in the softened gelatine. Whisk this mixture until it is cold. Whisk the egg whites and the rest of caster sugar in a separate bowl to make a meringue. Whip the double cream to soft peaks. Fold all of the ingredients together. Pour into an airtight container and freeze.

For the poached pears:

Make a dry caramel with the sugar. Carefully add in the pear liqueur, this will sizzle and spit because of the heat. Add in the water and stir. Add in the pears and remove from the heat. Leave to cool. Once cold, strain the pears and reserve the liquid. Reduce the liquid by half. Add the cream and reduce further until it is thick enough to coat the back of a spoon. Chill the liquid and use to garnish the plates when serving.

For the doughnuts:

Whisk together the egg and sugar until frothy. Stir in the yeast. Stir in the soured cream. Sift in the flour, salt and cinnamon. Mix until everything comes together as a sticky dough. Transfer to a lightly floured surface and knead briefly with your hands until the dough becomes soft and smooth in texture. Rise for 1 hour or until doubled in size. Divide the dough into 10 balls and leave in a warm place for 30 minutes or until they have doubled in size. Heat the oil in a deep pan until it reaches 190C. Gently lower the dough balls one at a time into the hot oil, in batches of 2 or 3. Fry for 3-5 minutes or until golden-brown and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Sprinkle the doughnuts with the extra sugar while they are still hot.

For the sesame tuiles:

Warm up the cream, butter and honey until the butter has melted and everything is combined. Mix the cream mixture with the remaining ingredients and chill for 30 minutes. Pre-heat the oven to 190C. Line a baking tray with greaseproof paper. Using a teaspoon, place small amounts of the mixture onto the baking sheet these will spread while cooking but you will cut them out so don’t be too concerned. Bake for 7 minutes. Remove from the oven and cut with a 4-inch cookie cutter. Return the discs to the oven until they are a deep golden brown. Remove from oven and cool on a wire rack. There is no right or wrong when it comes to serving this dish – there are lots of elements so it’s a good excuse to get creative with your plating up!