Ingredients:
 Praline:
80g caster sugar
80g blanched almonds
coulis:
300g blueberries
1dsp honey
80mls syrup (made from 100g sugar and 200ml water)
Parfait:
4 egg whites
150g caster sugar
250ml double cream
80g blueberry coulis
Method:
Praline:
- Place the sugar and a little water in a heavy based saucepan and cook slowly on a low heat until the sugar has completely dissolved.
- Continue to cook to a golden caramel colour and mix in the almonds pour onto a sheet of greaseproof paper, then leave to cool.
- Once cool and set hard, wrap well in cling film and smash into small pieces with a rolling pin.
Blueberry coulis:
Put the blueberries, syrup, and honey into a sauce pan and bring to the boil. Place in a liquidizer and blitz until smooth. Pass through a sieve and leave to cool.
Parfait:
- Lightly whip the cream and mix in 80g of the blueberry coulis.
- In a separate bowl whip the egg whites until they form soft peaks. Whisk the sugar in and carry on whisking until the mixture forms stiff peaks.
- Then, fold in the cream mixture, followed by the praline pieces.
- Put the mixture into a piping bag with a large nozzle, and pipe into moulds.
- Place the moulds into the freezer for 5-6 hours until well frozen.
- Take out of the moulds and leave to sit at room tempter for 2-3 minutes.
Serve:
Serve the parfait with the remaining coulis.
Ingredients: Makes approx 6
 Pastry base:
300g plain flour
90g icing sugar
105g butter
1 ½ eggs
Chocolate tart mix:
200g fresh raspberries
300g dark chocolate (60% cocoa solids)
100g milk
270g double cream
1 ½ eggs
Method:
Pastry base:
- Mix the icing sugar and butter together until pale in colour.
- Add the flour a little at a time. Add the eggs and mix until it all comes together as a dough. Wrap the pastry in cling film and rest in the fridge.
- Roll pastry out to about 3 mm in thickness. Prick the pastry with a fork and line tart rings (9.5cm wide and 2.5cm deep).
- Bake ‘blind’ in an oven at 190 degrees C for 8-10 minutes.
Chocolate tart mix:
- Put the milk and cream into a pan and bring to the boil.
- Add the chocolate using a whisk, mix until the chocolate melts completely.
- Beat the eggs into the chocolate mix whisking vigorously.
- Place 8-10 whole raspberries in each pastry case and then pour the warm tart mix into the moulds.
- Bake in an oven at 150 degrees C for around 8 minutes. When cooked the mix should set like a custard and have a smooth shiny surface.
Serve:
Once cool, remove the tart ring, dust with some icing sugar and top with crème fraiche and fresh mint.
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