Basic recipe for parfait

Mini desserts parfait HUB content



1L Debic Parfait

Mango coulis to taste


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).

Finishing touch

Finish with mango coulis to taste.