zondag 25 mei 2014

Chocolate Parfait

I recently found another way to make parfait (ice cream without an ice machine).

The only difference now is that we don't need to make a sabayon on the stove. We just make the sabayon by mixing hot syrup into the egg yolk mixture.

Here's how the Japanese people do it and they know how to make desserts for sure. I like this technique because it's much easier to do, you can't burn your egg yolks on the heat. But if you still want to do it the traditional way, here you go.


I made my variation on it by adding cacao powder to the whipped cream and to the sabayon. This will create chocolate ice cream.

I can't wait for the result.

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