Milk Chocolate Parfait

Name: Milk Chocolate Parfait
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 2.58 kg / 5 lb 11.01 oz / 46.07% heavy cream; 1.2 kg / 2 lb 10.33 oz / 21.43% milk chocolate (40%), melted but cool; 1.2 kg / 2 lb 10.33 oz / 21.43% pâte à bombe; 600 g / 1 lb 5.16 oz / 10.71% sugar; 20 g / .71 oz / .36% gelatin sheets, bloomed

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

2.58 kg / 5 lb 11.01 oz / 46.07% 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 milk chocolate.
Fold in the whipped heavy cream in 2 additions.
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