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Belgian White Chocolate and Perigord Truffle recipe black truffle, cherries, Eggs
from: DusterCooking time - 1 hour, Portions - four
Ingredients
For Parfait
- Belgian white chocolate 200 gms
- Whipping cream 250 ml
- Black truffle paste 20 gm
For Maracaibo Gelato
- Maracaibo Chocolate (53 % cocoa) 100 gms
- Fresh cream 500 ml
- Egg yolks 5
- Sugar 100 gms
- Liquid sorbitol 10 ml
For presentation
- Fresh black truffle (from Perigord)1 (thinly sliced)
- Gold dust 1 gm
- Morello cherries 4 pairs
- Assorted berries
Preparation of Maracaibo Gelato – Belgian White Chocolate and Perigord Truffle Parfait
Chocolate Parfait
- Whip cream till soft peak and reserve.
- Temper white chocolate (87-90 degree F). Add truffle paste in the chocolate and fold in the whipped cream.
- Pour the mixture in martini / fancy glasses and refrigerate.
Maracaibo Gelato
- Heat cream in a pan and mix sugar. Bring the temperature of the cream to 70 degrees C and mix in the yolks. Melt dark chocolate and add to the mixture. Refrigerate.
- Add sorbitol to the mix and churn in a gelato machine. Store in a deep freezer.
Presentation
- Present the Belgian chocolate parfait glasses with gold dust, morello cherries, truffle slices and assorted berries.
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