Munich Meets Paris – Vanilla Parfait À La Schubeck with Mousse Au Chocolat
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 6 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 1 vanilla pod (s)
- 200 ml cream for the parfait
- 200 ml cream for the mousse
- 200 g dark chocolate at least 70% cocoa
- some butter, brown, possibly
- 20 g pistachios, chopped
- 20 g almonds, chopped
- 75 g honey
- 50 grams sugar
- lemon zest
- 1 teaspoon powdered sugar
- 0.5 ½ pack gelatine fix
Print Recipe
Pin Recipe Instructions
- For the vanilla parfait, first whip 200 ml of cream. Caramelize the chopped pistachios and almonds with the powdered sugar in a pan and then set aside.
- Separate two eggs, the egg whites are needed for the mousse. Beat the egg yolks, a whole egg, vanilla and honey with the lemon zest over the water bath, then mix with the gelatine fix over the ice bath, beating constantly.
- When the mixture begins to gel, immediately fold in the whipped cream and the pistachio almond brittle, fill into four small molds and freeze.
- Separate another egg for the chocolate mousse. Melt the chocolate over a water bath with a little brown butter if you like. At the same time, beat 200 ml of cream and the three egg whites until stiff.
- Beat the remaining egg yolks with 2 teaspoons of warm water until frothy. Add the sugar and stir in the melted chocolate. Then immediately fold in the cream and carefully fold in the egg white with a wide wooden spoon. Chill for several hours.
- Take the parfait out of the freezer twenty minutes before serving and let it thaw. Then remove from the mold and serve next to a mousse on a berry dish.
- Björn prepared this recipe as a dessert on the show The Perfect Dinner - Day 2 in Munich on Wednesday, April 15th, 2020.
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