Chocolate parfait and mango kulfi

Created by

  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium
level 2

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.

Chocolate parfait and mango kulfi

Recipe components

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

Toevoegen en opwarmen tot 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.