Ingredients
Cream parfait
75 g Cream parfait125 ml milk
125 ml Whipped cream 5+Insert
45g Lino Lada Gold creamyGlaze
83 g Eating and cooking chocolate 41 g Lino Lada before baking16 g oil
Decoration
50 g hazelnut (ground)
50 g Lino Lada Gold creamyPreparation steps
Weight for 10 portions – 600 g
Cream parfait
1
Add the parfait cream powder to cold milk and whipped cream, and mix at the highest speed for about 5 minutes. Using a piping bag, fill the molds halfway, add Lino Lada, and then finish with cream and smooth it out.
2
Cover the mold with cling film and place it in the quick freezer for about 1 hour.
Glaze
Put all the ingredients for the glaze in a bowl over steam and melt.
Glazing
Remove the frozen desserts from the mold, then place them on a rack and drizzle with the prepared glaze.
Tip
According to your preference, decorate with ground hazelnuts and Lino Lada Gold creamy.