Chocolate parfait and mango kulfi

Created by

  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium

With this recipe, you'll create a refreshing dessert, perfect for summer or after dinner. It combines a semi-frozen intense chocolate parfait - melting very pleasantly in the mouth - with mango kulfi, a traditional Indian mango ice cream. The crunchy streusel is very easy to make and adds the perfect crunch to this dessert.

Recipe information

(fill in the desired quantity and recalculate)

Chocolate parfait

  • 300g
  • 100g

Heat to 121°C.

  • 225g
    egg yolks

Beat as soon as the sugar is heated to 115°C.
Pour the heated mixture (121°C) on top of the whipped egg yolks.
Whisk cold.

Melt and blend in.

  • 750g

Beat and blend in.

Fill the Demarle Flexipan mould (ref. 1054) with the parfait and freeze. Take out of mould at 18°C.
Spray with a mixture of cocoa butter and chocolate (50/50).

Mango ice cream

  • 1000g
    mango puree
  • 1400g
    whole milk
  • 50g
    powdered milk

Heat to 45°C. Possibly add a pinch of Cubébé pepper.

  • 100g
    powdered glucose
  • 300g
    invert sugar
  • 350g
    fine sugar

Add and heat to 85°C.

Mix and allow to cool.

  • 750g
Beat and blend in.

Grind and make into a quenelle or ice ball with an ice cream scoop. Place on the parfait and finish with a slice of meringue.

Streusel puff pastry

  • 200g
  • 200g
    cane sugar


  • 200g
  • 2000g
    crushed roasted hazelnuts
  • 5g
    coarse salt

Add and knead briefly to achieve a homogeneous batter.

Allow to cool in the refrigerator overnight. Press the puff pastry through an oven rack to make crumbs. Bake for 15 minutes at 200°C.