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
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300 gsugar
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100 gwater
Preparation: Chocolate parfait
Heat to 121°C.
Ingredients: Chocolate parfait
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225 gegg 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
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750 gcream
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
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1000 gmango puree
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1400 gWhole milk
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50 gpowdered milk
Preparation: Mango ice cream
Heat to 45°C. Possibly add a pinch of Cubébé pepper.
Ingredients: Mango ice cream
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100 gpowdered glucose
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300 ginvert sugar
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350 gfine sugar
Preparation: Mango ice cream
Add and heat to 85°C.
Ingredients: Mango ice cream
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15 gstabilizer
Preparation: Mango ice cream
Mix and allow to cool.
Ingredients: Mango ice cream
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750 gcream
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
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200 gbutter
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200 gcane sugar
Preparation: Streusel puff pastry
Mix.
Ingredients: Streusel puff pastry
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200 gflour
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2000 gcrushed roasted hazelnuts
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5 gcoarse 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.
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