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Black and White Chocolate Parfait

Year

2004

Author

Maite Montes

Served

Cold

Course

Dessert

INGREDIENTS

400 g dark bakers chocolate

8 dl whipped cream

300 g white bakers chocolate

100 g butter

 

English Cream: 1/2 milk, 6 yolks, 150 g sugar, vanilla powder.

 

METHOD

Melt the two chocolates reparately in the microwave oven at medium potency for 1 minute. Remove and stir, and put back for another minute if it's not melted completely.

Brush the molds with dark chocolate and place in the refrigerator inmediately to harden.

Pour each chocolate in separated bowls. Divide the whipped cream, and the butter between the two bowls. Fold the chocolate into the cream, and fill the molds with two kinds of chocolates, and freeze.

 

English Cream: In a sauce pan boil the milk with the vanilla, to perfume.

In a glass stir the yolks with the sugar and pour into the milk stiring constantly, so as not to burn. It should not boil.

 

ASSEMBLY: Unmold each parfait, and place them on a plate decorated with the cream and a mint leaf.

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Jean-Anthelme Brillat-Savarin

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