TROPICAL PARFAIT
PARFAIT
Difficulty level
PARFAIT
Ingredients
| BISCUIMIX | g 500 |
| water | g 200 |
| eggs | g 300 |
| JOYPASTE MENTA | g 50 |
Preparation
Whip all ingredients for 8-10 minutes on high speed in planetary mixer.
Spread on sheets of baking paper (about 500g each 60x40 cm baking pan).
Bake briefly at 220-230°C with valve closed.
On leaving the oven blast chill for a few minutes then cover with plastic sheets to prevent drying and place in the refrigerator until ready to use.
N.B. For maximum whipping effect, it is recommended to use doses proportionate to the capacity of the planetary mixer.
Ingredients
| TENDER DESSERT | g 140 |
| liquid cream 35% fat | g 500 |
| JOYPASTE MENTA | g 30 |
Preparation
Whip cream and TENDER DESSERT in planetary mixer with whisk at medium speed, leaving the mixture semi-whipped.
Combine JOYPASTE MENTA and mix gently.
Pour into small silicone semi-sphere molds and blast chill to -30°C.
Ingredients
| TENDER DESSERT | g 135 |
| liquid cream 35% fat | g 500 |
| JOYPASTE ANANAS | g 40 |
Preparation
Whip the cream and TENDER DESSERT in planetary mixer with whisk at medium speed, leaving the mixture semi-whipped.
Combine JOYPASTE ANANAS and mix gently.
Ingredients
| MIRROR CIOCCOLATO BIANCO | To Taste |
| JOYPASTE MENTA | To Taste |
Preparation
Combine ingredients together before using.
Ingredients
| To Taste | |
| grated coconut | To Taste |
In a ring prepared with acetate, place a disk of mint biscuit on the bottom.
Fill halfway with the pineapple semifreddo.
Insert mint half-balls scatteringly and close with another layer of pineapple semifreddo.
Shave and place in a blast chiller at -30°C.
Decorate the surface with MIRROR EXTRA WHITE and JOYPASTE MENTA, dried pineapple and toasted coconut rapè.
Store in freezer at -18°C until ready to use.
