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.
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Recipe components
Chocolate parfait
| Ingredients | Preparation |
|---|---|
| Heat to 121°C. |
| Beat as soon as the sugar is heated to 115°C. |
Melt and blend in. | |
| Beat and blend in. |
Fill the Demarle Flexipan mould (ref. 1054) with the parfait and freeze. Take out of mould at 18°C. | |
Mango ice cream
| Ingredients | Preparation |
|---|---|
| Heat to 45°C. Possibly add a pinch of Cubébé pepper. |
| Add and heat to 85°C. |
Mix and allow to cool. | |
| 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 | Preparation |
|---|---|
| Mix. |
| 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. | |
