Method
Golden vanilla parfait
- 1000 ml Debic Parfait
- 150 ml full-cream milk
- 2 vanilla pods
- 400 gr. sugar
French toast
- 500 ml Debic Crème Brûlée Bourbon
- 1 brioche
- 200 gr. cane sugar
Mocha pear
- 12 small pears in syrup
- 12 short espresso shots (cold)
Red fruit foam bath
- 500 gr. raspberry coulis
- 2 gr. xanthan gum (Xantana – Texturas)
Method
Golden vanilla parfait
- Grate the vanilla pulp into hot milk and leave to infuse overnight.
- Mix with Debic Parfait and whip.
- Pour into small silicone moulds and freeze.
- Brown the sugar to a caramel colour in a frying pan and pour onto a silicone sheet.
- Crush and set aside.
French toast
- Warm the Debic Crème Brûlée Bourbon to no more than 45 °C so the cream does not curdle.
- Soak the slices of brioche in the crème brûlée.
Mocha pear
- Core the small pears and heat the syrup with the espresso coffee.
- Marinate the pears in this syrup for at least 12 hours.
Red fruit foam bath
- Carefully mix the xanthan gum with the raspberry coulis.
- Insert an electric froth maker into the coulis to make it bubble.
Finishing touch
- Place a slice of freshly cooked brioche French toast at the bottom of a deep plate.
- Place the mocha pear beside it and garnish with the red fruit and sparkling raspberry coulis.
- Roll the vanilla parfait in caster sugar just before serving.