- 100 ml milk
- 200 ml heavy cream
- 20 g powdered sugar
- 150 g dark couverture
Warm up the couverture, cream, milk and sugar slowly and simultaneously. Pour the mixture into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.
Cool the filled Whipper in the refrigerator for 1-2 hours. Next, fill the parfait moulds or cappuccino cups with parfait mixture and deepfreeze for a min. of 6 hours.
Serve garnished with fresh seasonal fruits and whipped cream.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.