Wineheart Cherries Parfait

Ingredients:

• some orange gel firm
• some melted pure chocolate
• some fresh fruits
• some white chocolate decoration
• some whipped cream

Cherries Parfait:

• 200g cherries puree
• 3 egg yolks
• 100g caster sugar
• 30mL hot water
• 500mL whipped cream
• some melted pure chocolate

Liqueaur Center:

• 200mL Grabn Marnier oranger liqueur
• 200g caster sugar
• 15mL hot water
• 10 pieces 0.3inch thick & 2inch diameter sponge cake

Method:

Liqueaur Center:

1. Dissolve caster sugar with water & combine with orange liqueur. 
2. Stir until suagr has fully dissolved. Set aside.

Cherries Parfait:

1. Dissolve caster sugar with hot water & heat in microwave until solution thickens.
2. Beat egg yolks, pour egg yolks into syrup & add cherries puree and mix well.
3. Add whipped cream and mix well. Set aside.

Final:

1. Place a piece of sponge cake in parfait mould.
2. Pour cherries parfait into parfait mould until 80% filled. Set aside remaining parfait in room temperature.
3. Chill mould in freezer for 1 hour until parfait hardens & empty a round space at center of parfait with melon baller.
4. Brush round center with a layer of melted chocolate. This is to prevent liqueur center from seeping into parfait.
5. Fill round space with liqueur center.
6. Fill parfait mould with remaining room temperature parfait. 
7. Chill in freezer until parfait hardens.
8. Cook gel firm with orange marmalade until gel melts & place parfait on top.
9. Pour melted chocolate over & use piping bag to pipe out round dots of whipped cream around base of parfait.
10. Add decoration. Done it.

P.S.:

• The 200g cherries puree ---> blend cherries fruit with some syrup
• Some orange gel firm ---> mixture of gel firm with orange marmalade
• When you removing parfait from mould, roll parfait mould between two hands. This will allow heat from both palms to loosen parfait from mould.