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.
Recipe
Chocolate parfait
| ingredients | preparation |
|---|---|
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Heat to 121°C. |
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Beat as soon as the sugar is heated to 115°C. |
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Melt and blend in. |
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Beat and blend in. |
Fill the Demarle Flexipan mould (ref. 1054) with the parfait and freeze. Take out of mould at 18°C. |
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Mango ice cream
| ingredients | preparation |
|---|---|
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Heat to 45°C. Possibly add a pinch of Cubébé pepper. |
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Toevoegen en opwarmen tot 85°C. |
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Mix and allow to cool. |
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Beat and blend in.
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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. |
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Streusel puff pastry
| ingredients | preparation |
|---|---|
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Mix. |
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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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