Brown cream parfait
Instructions
Brown cream softened with cream.
Start to beat the egg whites with the salt; as soon as partially assembled, turn the pan on low heat, keeping it immersed in a hot water bath and, always working, continue to beat the egg whites incorporate all the sugar: at the end you will have to obtain a glossy meringue and soda.
Pour the mixture of Brown and cream, working with a wooden spoon with movements from bottom to top and vice versa.
Pour the mixture into a mold of 85 cl capacity (you can use a rectangular mould with grooved bottom) and passed in the refrigerator at least 6 hours.
Just before serving, prepare the sauce: grate the chocolate and let it melt over low with 100 g water.
Put the semifreddo on a thin layer of sauce and bring it to the table.
Ingredients and dosing for 4 persons
- For the semifreddo:
- 120 g of egg whites
- 300 g of whipping cream
- 70 g of sugar
- 220 g of sweetened chestnut purée
- 1 pinch of salt
- For the chocolate sauce:
- 50 G = = Chocolate