And it begins..

So, after walking around the entire Bondi junction, Westfield looking for liquid glucose, only to find it at Coles... i have set off on my next challenge!
The somewhat sophisticated sounding caramel parfait glace with salted peanut caramel and milk chocolate mousse.
Seeing as its quite a complex/long recipe, i thought best way to do it was in 2 parts.
Day 1 - make caramel parfait and chocolate cream
Day 2 - make peanut caramel and peanut dacquoise (meringue base)

So, today started on the caramel parfait and chocolate cream and might i say not the easiest job in the world, especially when there are 3 other people walking around the kitchen and fussing around the house, or with my mum screaming at me to clean up after myself!

Took me about 40 mins to make the caramel parfait: had to boil vanilla, cream and glucose and then whisk in gelatin, butter and fold it through a mixture of boiled sugar and egg yolks, and THEN fold through some whipped cream (definitely wouldn't recommend this for anyone watching their weight haha). Oh and did i mention that it turned out to be a runny liquid when I am pretty sure it was meant to resemble some sort of mousse. So i just chucked it in the freezer and looking at it now, it seems alright.. fingers crossed! (will post a pic when its all finished)
And then i made the chantilly cream which is basically chocolate and cream, that wasn't too hard, just whisk the cream and fold through the melted chocolate

Now all i have left to do tomorrow is make the base, peanut caramel, chocolate plaques and put it all together... sound simple?? pfft, starting to think this is going to be a bit harder than i had expected :s

for anyone wanting to see the recipe, go to the website below:
http://www.masterchef.com.au/caramel-parfait-glace-with-salted-peanut-caramel-and-milk-chocolate-mousse.htm
and don't expect mine to look anything like this haha

Thats it for now.. don't eat up just yet, will post the final product when its done! for now just pray it turns out ok :)