Vanilla parfait with chocolate mousse

Recipe

Put the cookies in a blender and mix them.
Melt the butter and stir in the cookies. Pour the biscuit mixture into a cake tin and leave to set in the fridge.
Break the eggs and add the eggs together with the extra yolks in a deep pan.
Beat the eggs and add all the sugar in the pan.
Cut the vanilla pods and scrape out the seeds. Add these to the pan.
Put the pan on low heat and keep beating with a whisk. Knock best in an 8-shape and work from the wrist.
Keep knocking until you get an airy, frothy mass.
Remove from the fire but keep beating until the mousse has cooled down.
Pour the cream into a separate mixing bowl and whisk so that the cream thickens but is not completely stiff.
Now pour the parfait mixture into the cake tin and cover the top with cling film. Be sure to press the foil against the mixture.
Then put in the freezer for a few hours.
Finish with Colac coulis tropical fruit.
For a more elaborate finish, add chocolate mousse, meringue and fresh slices of orange.

50 minutes + freezing parfait 4 portions Ingredients

Bottom:

Vanilla parfait:

1/1

Product info

60% fruit

mango, pineapple, peach

lime, passion fruit, orange

0020996

1kg x6

12 Months