Chocolate Parfait with Mild Madras Curry
Will Goldfarb of Room 4 Dessert—New York, NY
Adapted by
January 2007


  • 375 milliliters cream
  • 280 milliliters water
  • 30 grams glucose powder
  • 280 grams egg yolks
  • 175 milliliters cream
  • 300 grams chocolate
  • 90 grams milk powder
  • 3 grams mild madras curry powder

Whip the cream to soft peaks. Bring water, glucose and egg yolks to 82°C. Whip until cool. Meanwhile, boil remaining cream with the milk powder and pour over chocolate; emulsify. Lighten the chocolate ganache with the cooled pate a bombe base, and finish with cream. Season with curry.

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