Blackberry Parfait
Recipe by: Stanton Ho
Blackberry Panna Cotta
| 16.00 oz (226 g) | Heavy Cream |
| 4.00 oz (114 g) | Granulated Sugar |
| Pinch | Salt |
| 0.80 oz (24 g) | Gelee Dessert |
| 4.00 oz (114 g) | Blackberry Puree (DGF 4431) |
Blackberry Gelee
| 1.40 oz (40 g) | Water |
| 0.70 oz (20 g) | Sanett |
| 1.40 oz (40 g) | Granulated Sugar |
| 8.80 oz (250 g) | Blackberry Puree (DGF 4431) |
Noche Milk Chocolate 40% Mousse
| 6.20 oz (175 g) | Milk |
| 3.50 oz (100 g) | Egg Yolks |
| 3.20 oz (90 g) | Granulated Sugar |
| 7.90 oz (225 g) | Noche Milk 40% (LUK M204) |
| 0.40 oz (12 g) | Gelee Dessert |
| 10.60 oz (300 g) | Whipped Cream |
Blackberry Panna Cotta
- Combine the heavy cream, sugar and salt into a small sauce pot. Bring to a boil.
- Add in the Gelee Dessert. Blend well.
- Add in the blackberry puree.
- Cool over an ice bath to congeal mixture. Pour less than 1/2 the portion into stemmed glassware. Chill and allow to set, before moving to the next layer.
Blackberry Gelee
- Heat the water in microwave oven to a boil.
- Add in Sanett and granulated sugar to dissolve.
- Add in the blackberry puree.
- Cool this mixture down before adding it to the Blackberry Panna Cotta. Layer should be only 1/4" layer.
Noche Milk Chocolate 40% Mousse
- Poach milk, egg yolks and sugar to 190° F/870° C producing a "Cream Anglaise."
- Add in the Gelee Dessert while the mixture is still hot.
- Blend in to dissolve before pouring it over the chopped milk chocolate to produce a ganache.
- Allow to cool before adding the blackberry paste.
- Fold in the whipped cream in two stages. Pipe the mousse onto the blackberry gelee, as the third and final layer.
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