Red Fruit Parfait with Natilait Supreme Cream

Delicious recipes for all skill levels and budgets !
Times
2h10
Budgets
Servings
4 P
Ingredients

Milk Mousse :

  • Whole Milk: 250 cl
  • Vanilla Pod: 1 piece
  • Gelatin: 5 g
  • Sugar: 30 g
  • Mascarpone: 125 g
  • Heavy Cream (35% fat): 50 cl

Hazelnut Streusel :

  • Butter: 25 g
  • Brown Sugar: 25 g
  • Flour: 25 g
  • Hazelnut Powder: 15 g
  • Almond Powder: 10 g

Raspberry Compote :

  • Raspberries: 100 g
  • Jam Sugar: 50 g
  • Almond Powder: 10 g
Prepare

Milk Mousse :

  1. Prepare the gelatin according to the manufacturer's instructions.
  2. Soften the mascarpone with the heavy cream.
  3. Heat the milk, sugar, and vanilla pod, then add the prepared gelatin.
  4. Pour the milk, sugar, vanilla, and gelatin mixture over the mascarpone and cream mixture.
  5. Cool to 4°C (39°F) at all costs.
  6. Whip the milk mousse with a mixer before use.

Hazelnut Streusel :

  1. Mix all the ingredients together.
  2. Chill the mixture.
  3. Crumble it onto a baking sheet and bake at 180°C (356°F) for 10-12 minutes.
  4. Let it cool.

Raspberry Compote :

  1. In a saucepan, bring the raspberries and jam sugar to a boil.
  2. Cook over medium heat until thickened.

Assembly :

  1. In a glass, layer the streusel at the bottom, add the compote, fresh raspberries, and then the milk mousse.
  2. Decorate with a raspberry and some streusel on top.

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