Stage 11, Chambery - Gap: It is from the picturesque alpine town of Chambéry that Gabriel Gaté presents today’s Taste Le Tour and shows us some local gastronomic delights. Top French chef Philippe Mouchel makes a lovely dessert of frozen soufflé using the famous local liqueur, green Chartreuse.
250 ml milk
1 vanilla pod cut open
9 egg yolks
300 g caster sugar
150 ml green Chartreuse liqueur
450 ml whipped cream
a selection of red fruits or other fresh fruits, for garnish
a little icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a medium saucepan heat the milk with the vanilla pod.
Beat the egg yolks with the caster sugar for at least 1 minute until well combined.
Whisk in the hot milk and transfer back to the saucepan. Cook on medium heat, stirring with a wooden spoon until the custard thickens just slightly and coats the spoon. The custard must not boil or it will split.
Transfer the custard to the bowl of an electric mixer and beat with the whisk attachment for about 10 minutes until it doubles in volume and has cooled.
Mix in 100 ml of green Chartreuse and fold in the whipped cream.
Pour a little of the remaining Chartreuse into 10 glasses and top with the parfait preparation. Place in the freezer for at least 6 hours.
Garnish the top of each parfait with a selection of red fruits and dust with icing sugar.