Chocolate parfait and mango kulfi

Created by

Axel Sachem - Callebaut® Chocolate Ambassador Belgium

level 2

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

Callebaut® ingredients

Chocolate parfait

Ingredients	Preparation
300g sugar 100g water	Heat to 121°C.
225g egg yolks	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.
200g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 70-30-38 - 5kg Block	Melt and blend in.
750g cream	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	Preparation
1000g mango puree 1400g Whole milk 50g powdered milk	Heat to 45°C. Possibly add a pinch of Cubébé pepper.
100g powdered glucose 300g invert sugar 350g fine sugar	Toevoegen en opwarmen tot 85°C.
350g Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - CW2 - 5kg Block 15g stabilizer	Mix and allow to cool.
750g 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	Preparation
200g butter 200g cane sugar	Mix.
200g flour 2000g crushed roasted hazelnuts 5g coarse salt	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.