Basic recipe for Parfait

Debic parfait crème brûlée



1L 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.