Working in the food industry for the past 2 years has been a blissful journey. I’ve grown from not knowing what went wrong with my bakes to be able to create my own recipe using any ingredient you give me now. There’s so much science behind cooking and endless knowledge that can be gained in the process.
This past weekend my husband’s colleagues were visiting from Mexico and he had invited them over for dinner.I wanted to make the meal something they haven’t eaten before.While I made kheema puff, paneer puff etc for their appetizers and curry leaf chicken , tandoori chicken etc for their main course. For dessert I wanted to showcase my culinary knowledge but with flavors familiar to them. So I picked dulce de leche for the ingredient to work with. I made a parfait with a brownie base, topped with dulce de leche mousse, Valrhona Caramelia Ganache, and an almond crunchy topping. The caramelia chocolate from Valrhona add a nutty and salty caramel flavor to the ganache and the topping will give a nice textural contrast to the mousse.
| Preparation time |
1hour |
| Serves |
10 servings |
| Serving Size |
1 parfait |
| Calories Per Serving |
Approximately 476 per serving |
| Difficulty |
Medium |
For this recipe, you will need 1 recipe of brownies
Dulce De leche mousse
180gm dulce de leche
12 g instant coffee(optional)
100 g milk
4 egg yolks
1/4 cup powdered sugar
13 g sheet bronze gelatine, bloomed
480 g whipping cream
Procedure:
1.Warm the dulce de leche with the milk and bring to a gentle boil.If using coffee add it to the milk.
2.In another bowl whisk the egg yolks, add the milk to the eggs and temper them.
3.Add the bloomed gelatin and let the mixture cool.
4.Whip the whipped cream to stiff peaks
5.Fold the dulce de leche mixture into the whipped cream and refrigerate.
For the Ganache:
200gms Valrhona Caramelia Chocolate
100gms heavy cream
Procedure:
Melt both the ingredients together, mix until combined and let cool.
For the topping:
1/4 cup of rice crispies
1/4 cup of slivered almond
1/2 cup of valrhona caramelia chocolate, tempered.
Procedure:
Combine the rice crispies and the almonds with the tempered chocolate and let cool and harden.
To assemble:
1.Cut circles from the brownies to place on the base of your parfait glasses.
2.Pipe the mousse on top and flatten the top.
3.Pour the cooled ganache on top and refrigerate until set.
4.Make pieces from the topping and top off, you can also add rolled wafer cookies for decoration.
Tips:
The brownies have to be completely cooled before piping on the mousse.
The ganache has to be completely cool before placing onto the mousse.
Add the crunchy topping only after the ganache has set.
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Prathima Koneru 
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