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Romantic dessert for two with beetroot espuma, ruby kisses, and ice hearts.
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with chocolate chip cookies
For 20 servings
1 l Debic Parfait
1 espresso
40 chocolate chip cookies
Whip the Parfait in the food processor until light and airy.
Add the cold espresso and mix to make a homogeneous mousse.
Divide into silicone round moulds (6 cm diameter) and flatten.
Leave to set in the freezer.
Remove the parfait slices from the moulds and serve frozen between two cookies
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