1000 ml Debic Parfait
200 ml forest fruit coulis
40 chocolate decorations
Whip the Debic Parfait to a light mousse.
Add 3/4 of the forest fruit coulis.
Put the mixture in a piping bag with a smooth tip.
Divide the rest of the forest fruit coulis into glasses.
Arrange the parfait on the coulis.
Finish with the chocolate garnish and put in the freezer.