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Amedei Gianduja Parfait
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| 160g (5 1⁄2 ounces) | Amedei hazelnut gianduja, chopped |
| 100g (3 1⁄2 ounces) | Amedei milk chocolate couverture, chopped |
| 30g (1 large) | egg white |
| 60g (3 large) | pasteurized egg yolks |
| 200g (1 cup) | granulated sugar |
| water, as needed | |
| 6g (3 sheets) | gelatin, bloomed |
| 60g (1/4 cup) | creme anglaise, warm |
| 300g (1 1⁄4 cup) | heavy cream, whipped to soft peak |
1. Combine and melt chocolates. Reserve.
2. Combine egg whites and yolks in mixer and whip on medium speed.
3. Meanwhile bring sugar and water to cover, to 116oC/240oF. Remove from heat and carefully pour into
whipping eggs. Increase mixer speed to high and whip until cool.
4. Reserve about one third, or 90g, of the pâte a bombe. Dissolve gelatin in the warm créme anglaise.
5. Add the gelatin mixture to the chocolate, followed by the pâte a bombe and whipped cream.
6. Fill prepared molds, apply pâte sucrée base, and freeze
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