Parnassienne Chocolate, Fresh Berries Recipe
Make Parnassienne Chocolate, Fresh Berries Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Parnassienne mousse base
Almond crumb base
Berry topping
Garnish
Method
Mousse base preparation
- 1
Place a heatproof bowl over a pot of simmering water. Add chopped dark chocolate and 1/2 cup of the whipping cream. Stir until melted and glossy; remove from heat and let cool slightly.
- 2
- 3
Pour the warm mascarpone-yolk mixture into the melted chocolate ganache. Stir until well combined and glossy. Add vanilla and a pinch of salt.
- 4
Whip the remaining 1/2 cup cream to soft peaks, then fold into the chocolate mixture until light and airy. Chill briefly to set slightly if needed.
Almond crumb base
- 5
Berry topping and final assembly
- 6
Combine berries with lemon juice and powdered sugar. Let macerate for 10 minutes.
- 7
In serving glasses or a dish, layer almond crumb, then a generous layer of chocolate mousse. Top with berry mixture.
- 8
Finish with a light dusting of cocoa powder and a few mint leaves. Chill until ready to serve.
