chocolate parfait

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Finely chop the couverture and carefully melt over a warm water bath. Whisk 2 egg yolks, 1 egg and 50 g sugar in a hot water bath until thick and creamy. Stir in the couverture. Cool off in a cold water bath. Whip cream until stiff and fold in.

2. 2

   Pour the mixture into 4 small moulds or cups (each containing approx. 150 ml). Freeze for at least 6 hours. Wash and clean the strawberries. Cut 150 g strawberries into slices. Cut the remaining strawberries into pieces, puree finely with 100 g sugar and 3 tablespoons of sparkling wine. Mix 1 egg yolk, 1 egg, 25 g sugar, 2 tablespoons champagne and vinegar. Whip over a hot water bath until thick and frothy. Dip the ramekins briefly in hot water and turn out onto 4 plates. Arrange strawberries, purée and sabayon around them.

3. 3

   Mix 1 egg yolk, 1 egg, 25 g sugar, 2 tablespoons champagne and vinegar. Whip over a hot water bath until thick and frothy. Dip the ramekins briefly in hot water and turn out onto 4 plates. Arrange strawberries, purée and sabayon around them. Decorate with mint and dust with icing sugar. Serve immediately

4. 4

   waiting time approx. 6 hours

Nutrition Facts

KCAL
590 kcal

CARBS
61 g

FATS
33 g

PROTEINS
10 g