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Pendleton Blood Orange Olive Oil Parfait, Campari Granita, Geraldton Wax
Recipe by Callum Hann
Try Callum Hann's Pendleton Blood Orange Olive Oil Parfait, Campari Granita, Geraldton Wax today!
- Steps
- Ingredients
Ingredients
Pendleton Blood Orange Olive Oil Parfait
Campari Granita
Geraldton Wax Oil
Candied Blood and Sunrise Limes
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Steps
- For the Pendleton Blood Orange Olive Oil Parfait, whisk egg yolks and sugar over a bain marie for 2-3 minutes or until sugar dissolves. Transfer to a stand mixer and beat for 2-3 minutes or until thick and pale. Add a pinch of salt and slowly pour oil in while mixer is still whisking until fully incorporated.
- In a separate bowl, whisk cream to stiff peaks, add crème fraiche and whisk again until stiff. Fold into the egg mix.
- Place a of 7cm cylinder silicon mould onto a tray and divide the parfait between four cavities. Freeze for 2 hours, or until firm.
- For the Campari Granita, combine orange zest and juice with caster sugar and half the blood orange juice in a saucepan. Bring to the boil and cook until sugar has dissolved.
- Remove from heat and stir in the remaining ingredients with a pinch of salt. Pour into a shallow tray and freeze for at least 2 hours, or until rock hard. Scrape the surface with a fork to form a granita. Transfer to a sealable container.
- For the Geraldton Wax Oil, blanch baby spinach in boiling water then refresh in iced water. Dry thoroughly then place in a bullet blender with with Geraldton wax and grapeseed oil for 3-5 minutes or until it reaches 60°C with the warmth of the friction of the blades.
- Sit for 20-30 minutes then strain through muslin-lined sieve. Set aside until ready to serve.
- For the Candied Blood and Sunrise Limes, place blood limes in a small saucepan and sunrise limes in another. Add half the sugar to each saucepan and just enough water to cover the fruit.
- Simmer each saucepan for 5-7 minutes, until the fruit is tender, most of the water has evaporated and only a syrup remains. If the fruit isn’t tender add a little more water and simmer for a few more minutes. Set aside to cool before serving.
- To serve, unmould a parfait on each plate. Allow to sit for 10-15 minutes.
- Top each parfait with a few slices of blood and sunrise limes and lay 3 Geraldton wax leaves on top.
- Place 3-4 tablespoons of granita on one side of the parfait and pour about a tablespoon of Geraldton wax oil on the other side.
