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Kombu parfait

Kombu parfait with miso caramel, sesame lace, and brownie.

Chocolate Dairy Seeds

photo1 | Debic

Debic's Culinary Team

Debic

Ingredients

Parfait

1 l Debic Parfait

20 g kombu

75 g chocolate brownie cubes

Miso caramel sauce

250 g miso

250 g sugar

125 ml mirin

125 ml sake

150 ml Debic Cream 35%, unsweetened

Sesame lace biscuits

160 g icing sugar

100 g Debic Roast & Fry

55 g flour

80 g calamansi juice (Boiron)

20 g sesame seeds, roasted

Garnish

150 g chocolate brownie

Debic products used

Parfait 1L

Cream 35% 1L

Roast & Fry 1L

Preparation

Kombu parfait

Vacuum the parfait with the kombu and leave to infuse in the refrigerator for 24 hours.

For the caramel, boil the sugar with the sake and mirin until it caramelises.

Deglaze with the cream and reduce to a sauce. Add the miso, stir until smooth and leave to cool.

Pass the parfait through a fine sieve and beat until light and airy in a planetary mixer. Add some of the caramel sauce and the chocolate brownie.

Pipe the parfait into the cups and freeze.

Sesame lace biscuits

Mix all the ingredients for the lace biscuits and spread on to a silicon baking tray.

Bake in the oven at 150°C.

Break into pieces and store in a well-sealed container.

Assembly

Top the parfait with the caramel sauce, sesame lace biscuit and pieces of chocolate brownie.

Chocolate Dairy Seeds

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