Help me work out this parfait recipe!

[MiniGraphite]

Bit of a long time lurker here, and I really need help trying to work out how I need to combine these ingredients to create this butterscotch parfait.

Ive got a real sweet tooth and it takes a lot to impress me dessert wise, even more so to ask for a recipe! Unfortunately the recipe was just an ingredients list, and having asked the hotel twice now for a method I have given up on a response...

Parfait mix (makes 12):
375g light brown sugar
20g Maldons salt
250ml water
1 1/2 vanilla pods
1500ml cream
750ml milk
2 eggs
120g yolks
75g cornflour
80g butter

Caramel sauce:
250g sugar
90ml water
60g glucose
250ml double cream
2 vanilla pods
60g butter

I reckon the caramel sauce is relatively easy to make, but having looked on google I still have no idea on the best way to combine the ingredients to make the parfait.

Any help would be appreciated!

[21TonyK]

Looks to me like they have made a butterscotch sauce and folded this into the beaten eggs and cream before freezing?

Does that sound right? Was it like a butterscotch ripple parfait?

[NordicCrankShaft]

As seperate components I'd make a caramel sauce, Italian meringue, whipped cream and then careful fold the cream and meringue then fold in the butterscotch sauce and freeze, not sure what the cornflour is for. Otherwise if you gold it into beaten eggs it's simply going to be rock hard icecream.

The meringue and whipped cream will give it the airiness that you get with parfait's.

Edited by NordicCrankShaft on Tuesday 26th April 18:06

[MiniGraphite]

21TonyK said:

Looks to me like they have made a butterscotch sauce and folded this into the beaten eggs and cream before freezing?

Does that sound right? Was it like a butterscotch ripple parfait?

Sounds about right, the parfait itself was butterscotch flavoured, I'm off to find a butterscotch recipe now!

[MiniGraphite]

NordicCrankShaft said:

As seperate components I'd make a caramel sauce, Italian meringue, whipped cream and then careful fold the cream and meringue then fold in the butterscotch sauce and freeze, not sure what the cornflour is for. Otherwise if you gold it into beaten eggs it's simply going to be rock hard icecream.

The meringue and whipped cream will give it the airiness that you get with parfait's.

Edited by NordicCrankShaft on Tuesday 26th April 18:06

Could the cornflour be for thickening the butterscotch sauce? When I have a go I may give that a try.

[21TonyK]

MiniGraphite said:

Could the cornflour be for thickening the butterscotch sauce? When I have a go I may give that a try.

More likely as a stabiliser for the eggs. Personally I'd leave it out.

[dazco]

Have you sussed it or shall I ask my chef tomorrow?

[MiniGraphite]

dazco said:

Have you sussed it or shall I ask my chef tomorrow?

Not sussed it fully yet, if you could that would be great

[Murph7355]

NordicCrankShaft said:

As seperate components I'd make a caramel sauce, Italian meringue, whipped cream and then careful fold the cream and meringue then fold in the butterscotch sauce and freeze, not sure what the cornflour is for. Otherwise if you gold it into beaten eggs it's simply going to be rock hard icecream.

The meringue and whipped cream will give it the airiness that you get with parfait's.

Edited by NordicCrankShaft on Tuesday 26th April 18:06

Doesn't adding cornflour to meringue make them chewy inside...? Perhaps it's a texture thing...

[dazco]

My chef says
Simmer milk and cream and vanilla together,
Whisk sugar and egg yolks like a sabiuon then add the boiled milk cream to that mix.

Make a paste with cornflour , eggs and any ingredients left

Whisk the sabayon in a Bain Marie and add the paste you have just made.

When it is 'ribbing' it is ready to freeze