Chocolate parfait and mango kulfi

With this recipe, you'll create a refreshing dessert, perfect for summer or after dinner. It combines a semi-frozen intense chocolate parfait - melting very pleasantly in the mouth - with mango kulfi, a traditional Indian mango ice cream. The crunchy streusel is very easy to make and adds the perfect crunch to this dessert.
Level:
Medium

Chocolate parfait

Ingredients: Chocolate parfait

  • 300 g
    sugar
  • 100 g
    water

Preparation: Chocolate parfait

Heat to 121°C.

Ingredients: Chocolate parfait

  • 225 g
    egg yolks

Preparation: Chocolate parfait

Beat as soon as the sugar is heated to 115°C.
Pour the heated mixture (121°C) on top of the whipped egg yolks.
Whisk cold.

Ingredients: Chocolate parfait

Preparation: Chocolate parfait

Melt and blend in.

Ingredients: Chocolate parfait

  • 750 g
    cream

Preparation: Chocolate parfait

Beat and blend in.

Fill the Demarle Flexipan mould (ref. 1054) with the parfait and freeze. Take out of mould at 18°C.
Spray with a mixture of cocoa butter and chocolate (50/50).

Mango ice cream

Ingredients: Mango ice cream

  • 1000 g
    mango puree
  • 1400 g
    Whole milk
  • 50 g
    powdered milk

Preparation: Mango ice cream

Heat to 45°C. Possibly add a pinch of Cubébé pepper.

Ingredients: Mango ice cream

  • 100 g
    powdered glucose
  • 300 g
    invert sugar
  • 350 g
    fine sugar

Preparation: Mango ice cream

Add and heat to 85°C.

Ingredients: Mango ice cream

Preparation: Mango ice cream

Mix and allow to cool.

Ingredients: Mango ice cream

  • 750 g
    cream

Preparation: Mango ice cream

Beat and blend in.

Grind and make into a quenelle or ice ball with an ice cream scoop. Place on the parfait and finish with a slice of meringue.

Streusel puff pastry

Ingredients: Streusel puff pastry

  • 200 g
    butter
  • 200 g
    cane sugar

Preparation: Streusel puff pastry

Mix.

Ingredients: Streusel puff pastry

  • 200 g
    flour
  • 2000 g
    crushed roasted hazelnuts
  • 5 g
    coarse salt

Preparation: Streusel puff pastry

Add and knead briefly to achieve a homogeneous batter.

Allow to cool in the refrigerator overnight. Press the puff pastry through an oven rack to make crumbs. Bake for 15 minutes at 200°C.