Parfait

Pour the contents of the packaging into the mixing bowl.

Beat the base lightly at a medium speed until you achieve the desired structure.

Add the desired flavour and/or ingredients (up to 20%, such as fruit purée) and fold into the whipped mixture.

Transfer the mixture to a piping bag.

Divide among the verrines.

Cover well and store in the freezer for 4-6 hours.

Serve as a parfait or as a semifreddo (at about -2°C).