Prune and Tokaji parfait, prune cake, Tokaji jelly, white chocolate ganache and mascarpone ice cream

Ingredients

Fruit & Vegetables

  • 100g of prunes
  • 1/2 lemon, juiced
  • 300g of prunes, pitted
  • 2 oranges, zested
  • 2 lemons, zested

Beverages

  • 100ml of Tokaji
  • 50ml of water
  • 150ml of water
  • 150ml of Tokaji
  • 50ml of water
  • 100ml of water
  • 60ml of Calvados
  • 10ml of water
  • 80ml of water

Store Cupboard

  • 4 egg whites
  • 75g of caster sugar
  • 1 1/2 bronze gelatine leaves
  • 100g of praline paste
  • 85g of dried dates
  • 35g of bicarbonate of soda
  • 75g of prune purée
  • 1 egg
  • 85g of caster sugar
  • 85g of self-raising flour
  • 1 egg yolk
  • 15g of icing sugar
  • 100g of white chocolate, chopped
  • 100g of milk powder
  • 25g of icing sugar
  • 50g of caster sugar
  • 1/2 vanilla pod
  • 5 egg yolks
  • 90g of caster sugar
  • 50g of prune purée
  • 330g of caster sugar
  • 140g of lavender honey
  • 40g of bicarbonate of soda

Dairy

  • 250ml of double cream, semi whipped
  • 25g of butter
  • 30ml of double cream
  • 160ml of whipping cream, semi whipped
  • 200g of unsalted butter
  • 175ml of whipping cream

Speciality Ingredients

  • 2g of agar agar
  • 5g of gelatine
  • 25ml of glucose
  • 120ml of glucose
  • 200g of feuilletine

Cheese

  • 300g of mascarpone

Spices & Dried Herbs

  • 1/2 cinnamon stick