Recipe: Rose petal parfait, from ‘Siciliano’ by Joe Vargetto

This recipe is taken from Siciliano, a new book filled with Southern Italian recipes by renowned Melbourne-based chef Joe Vargetto (Mister Bianco). Each with their own story, the mouth-watering recipes in the book feature the fresh seasonal produce and the distinctive flavours of Sicily.

Dishes such as Squid Ink Risotto; Blood Orange Risotto with Yoghurt & Tuna Carpaccio and Chinotto Poached Quince with Rum Gelato, all exquisitely photographed with easy to follow recipes, will ensure that Siciliano becomes a much – used cookbook in your kitchen.

For those keen to immerse themselves fully in this beautiful book, we’ve put together an incredible set bringing together some of the specialty ingredients mentioned in the recipes, as well as a copy of the book itself. The set makes a stunning gift for a food lover in your life, or a great way to fill your own pantry with the finest Italian (and Italian-inspired) ingredients.

Already have the book? Find the set of Siciliano-inspired ingredients without a copy of the book here

To celebrate the release of this wonderful set, we’re giving away one of our Siciliano book and ingredient sets, including a signed copy of the book. There are also two runner-up prizes of a signed copy of the book. Click here to enter, but hurry- entries close at midnight on Tuesday 1st June.

“This is another tribute to Mum. She loved roses and had a whole front garden full of them. I showed her a dessert I’d seen of crystallised rose petals and she thought it was beautiful. So I decided to make this dish in memory of her and her beautiful roses.” Joe Vargetto

Ingredients

Serves 4
For the crunchy pistachio sponge:
110g unsalted butter
80g caster sugar
65g marzipan View
2g salt View
90g egg
110g ground pistachios
30g semolina View
For the lychee jelly:
300g lychee puree
30mL water
65g caster sugar
80g chopped lychees
4 gold-strength gelatine sheets View
For the rose and white chocolate mousse:
90mL water
30g caster sugar
4g vanilla paste View
4 gold-strength gelatine sheets View
220g white couverture chocolate View
30g unsalted butter, softened
40mL rose water essence View
5mL red food colour View
400mL cream
For the crystallised rose petals:
12 rose petals
4 egg whites, whisked
100g caster sugar for dusting

Crunchy pistachio sponge
In an electric mixer using the whisk attachment, beat the unsalted butter, caster sugar, marzipan and salt into a smooth paste.

Add the beaten egg into the mixture. After the egg is completely incorporated, add the ground pistachios and semolina.

Spread the mixture into a sheet pan and bake at 165ÅãC for approx. 8–15 minutes until lightly golden in colour.

Lychee jelly
Soak the gelatine sheets in iced water.

Place the water, sugar and half the lychee puree in a saucepan and heat to just below a boil.

Remove from heat. Strain the gelatine and add to the heated lychee mix. Once the gelatine has been mixed through, add the remaining lychee puree.

Allow the jelly to cool and almost set before continuing to the next step in assembling the parfait.

Rose and white chocolate mousse
Soak the gelatine sheets in ice water.

Whip the cream into soft peaks. Set aside.

Place the water, sugar and vanilla in a saucepan and bring to the boil. Remove from heat, add the strained gelatine and pour over the white chocolate.

Mix until the chocolate has melted, then add the softened butter. Continue to mix until the butter is incorporated.

Add the rose water, then fold in the semi-whipped cream.

Finally, add the red colour.

Crystallised rose petals
Whisk egg whites until light and fluffy.

Brush rose petals with egg white.

Sprinkle with caster sugar and allow to dry.

Assembly
Cut out the pistachio sponge and place in a small, round mould.

Place lychee pieces in the mould, followed by the lychee jelly. Allow to set.

Pour rose and white chocolate mousse over jelly and freeze to set.

Demould and garnish the parfait with crystallised rose petals.

Recipe and image from SICILIANO by Joe Vargetto
Publisher: Melbourne Books
Photo: Silvia Zanon

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