John Myers
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Vanilla Parfait with Chocolate Mousse
The perfect vanilla parfait with chocolate mousse recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 1 Pc. Vanilla pod
- 400 ml Cream
- 200 g Chocolate 70% cocoa
- 20 g Chopped pistachios
- 20 g Chopped almonds
- 75 g Honey
- 50 g Sugar
- Bio lemon zest
- 1 tsp Powdered sugar
- 0,5 packet Instant gelatin
- Berry mix
Vanilla Parfait:
- First, whip 200 ml of cream. Roast the pistachio and almonds with powdered sugar in a pan, caramelize and then set aside. Beat two egg yolks (save egg white for mousse!), A whole egg, vanilla and honey with lemon zest over a water bath, then mix with the gelatine over an ice bath, beating constantly.
- When the mixture starts to gel, immediately fold in the whipped cream and cruch, pour into four small molds and freeze.
Mousse au Chocolat:
- Separate another egg. Melt the chocolate (with a little brown butter if you like) over a water bath. At the same time, whip up 200 ml of cream and three egg whites. Beat the remaining egg yolks with 2 teaspoons of warm water, add 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.
To serve:
- Twenty minutes before serving, remove the parfait from the freezer and allow to thaw. Then remove from the mold and serve next to the mousse on a berry dish (from the frozen berries). Good Appetite!
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