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Deanie Hickox-Fox

 

 

 


Chef Deanie Hickox-Fox
Ubuntu | Napa

Meyer Lemon and White Chocolate Parfait

Chef Deanie Hickox Fox of Ubuntu – Napa, CA
Adapted by StarChefs.com
May 2009

Yield: 12 Servings

INGREDIENTS

    Meyer Lemon Parfait:
  • 8 ounces white chocolate
  • 9 egg yolks
  • 2½ cups heavy cream
  • Zest and juice of 3 medium Meyer lemons
  • ½ cup sugar
  • Pinch of salt

    Orange Granita:

  • 1½ cups freshly squeezed orange juice, strained
  • 3 tablespoons sugar
  • Juice of ½ lemon

    Geranium Sugar:

  • 1 cup rose geranium leaves
  • ¼ cup sugar

    Rose Geranium Meringue:

  • 3 egg whites
  • Juice of ½ lemon
  • ½ cup powdered sugar
  • 3 tablespoons rose geranium sugar

    To Assemble and Serve:
  • Grapefruit curd
  • Pomelo cells
  • 1 to 2 Ruby grapefruit supremes
  • 1 to 2 Cara Cara orange supremes
  • 1 to 2 Blood orange supremes
  • 1 to 2 Mandarin or tangerine supremes
  • Candied kumquats
  • Candied Meyer lemon zest
  • White chocolate, finely grated
  • Calendula petals
  • Pansies

METHOD

For the Meyer Lemon Parfait:
Melt the white chocolate and set aside. Place the egg yolks in the bowl of a mixer fitted with the whisk attachment and whisk on low speed. Meanwhile, put the sugar in a small pot and add enough water so that the mixture resembles wet sand; cook over medium-low heat until the sugar reaches 240°F on a candy thermometer. While the sugar cooks, combine the cream, Meyer lemon zest and juice in a bowl; whip the mixture over ice to medium peak and set aside.

Remove the sugar from the stove and slowly pour it into the side of the mixing bowl while the egg yolks are still whipping on low speed. Once incorporated, turn the mixer up to medium speed and whip until the egg yolks are pale and fluffy. Remove the bowl from the mixer when the bottom is cool to the touch and gently fold in the melted white chocolate. Fold this mixture into the whipped cream and season with salt. Place the parfait in a piping bag and fill 12 cylinder molds. Chill the molds in the freezer for several hours.

For the Orange Granita:
Combine the orange juice, sugar and lemon juice, and pour the mixture in a shallow metal pan. Keep the pan in the freezer, whisking occasionally to break up the ice crystals until completely frozen.

For the Geranium Sugar:
Put the sugar in a small pot and add enough water so that the mixture resembles wet sand; cook over medium-low heat until the sugar reaches 240°F on a candy thermometer. Add the rose geranium and remove the pot from the heat. Stir the mixture vigorously until the sugar crystallizes. Spread the sugar mixture onto a sheet pan and allow to cool completely. In a coffee grinder, grind the cooled sugar into a fine powder and store in an air-tight container.

This makes more sugar than called for in the Rose Geranium Meringue recipe.

For the Rose Geranium Meringue:
Preheat the oven to 200°F and line 2 full-size sheet trays with parchment paper or Silpats. Place the egg whites and lemon juice in the bowl of a mixer fitted with the whisk attachment and whisk on medium speed. Slowly add the powdered sugar, followed by the Rose Geranium Sugar. Turn the mixer up to medium-high speed and whip until stiff, glossy peaks form. Load the meringue into a piping bag with a small, round tip and pipe thin straight lines onto the sheet trays. Bake in the oven for several hours, or until completely dry and crisp.

To Assemble and Serve:
Brush the grapefruit curd onto the plate and scatter the pomelo cells along the brush stroke. Arrange 1 or 2 of each citrus supreme on the plate’s perimeter, adding several candied kumquats and several pieces of candied Meyer lemon zest. Grate a small amount of white chocolate over the citrus. Remove the parfait from the mold and place it on its side in the middle of the plate. Spoon the Orange Granita off to one side of the parfait; garnish with three long Rose Geranium Meringue sticks, calendula petals and 1 to 2 pansies. Serve immediately.

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  •    Published: May 2009


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