Praline Parfait

Name: Praline Parfait
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1 kg / 2 lb 3.27 oz / 17.85% praline paste (100% nuts, no sugar); 1.13 kg / 2 lb 7.95 oz / 20.17% pâte à bombe; 600 g / 1 lb 5.16 oz / 10.71% sugar; 23 g / .79 oz / .41% gelatin sheets, bloomed; 2.85 kg / 6 lb 4.35 oz / 50.86% heavy cream

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

2.85 kg / 6 lb 4.35 oz / 50.86% heavy cream

Dessert

Method

Combine 10 percent of the cream (prior to whipping) with the bloomed gelatin and melt together over medium-low heat.
Whip the remaining cream and the sugar to medium-stiff peaks.
Combine the melted gelatin and cream mixture with the pâte à bombe, and then mix in the praline paste.
Fold in the whipped heavy cream in 2 additions.
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