Composition Of Three Types Of Chocolate Parfait

Summary

Prep Time	1 hr
Total Time	8 hrs
Course	Dessert
Cuisine	European
Servings (Default: 16)

Ingredients

For the cream: 1

For the cream: 2

For the cream: 3

For the sauce: (almond sauce)

300 ml whipped cream
Syrup, almond milk syrup
Bitter almond flavor

Composition Of Three Types Of Chocolate Parfait

Instructions

Bring 60g sugar to the boil with water. Beat the egg yolks and 20g sugar until frothy, slowly add the hot sugar water and beat until the mixture has cooled down.
Crush the couverture, let it melt in a water bath and add to the base mass together with the rum.
Finally fold the whipped cream into the mixture, pour it into a terrine dish and place in the freezer for two hours. The terrine mold should be filled to a third
Proceed with the second and then after a further two hours with the third mass in the same way as with the first mass.
The sauce: whip the cream until it is semi-stiff, flavor it with the almond milk syrup and a little essence.
Completion: After freezing, dip the chocolate parfait briefly in hot water and turn it over.
Pour a mirror with the almond sauce on plates. Cut the parfait into slices and serve on top of the sauce.

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