Home Recipes Parfait

Parfait

Basic recipe for Parfait

Debic parfait crème brûlée

Ingredients

Parfait

1L Parfait

Mango coulis to taste

Assembly

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.

Recipe tags Debic parfait crème brûlée

Related recipes

To inspire your new creations

Crème brûlée
Tiramisù
Panna cotta
 / 
See all related recipes
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.

This site is protected by reCAPTCHA and the Google

Privacy Policy and Terms of Service apply.