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REFINE BY...
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PRODUCT
American BBQ Style Seasoning
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Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Asian Aromatic Base
Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Chocolate Spread Parfait
PREP TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy283.3kcal
Fat21.6g
Saturates13.8g
Sugar15.3g
Salt0.19g
Ingredients...
85g Essential Cuisine Crème Anglaise Mix
400ml whole milk
100g chocolate spread
300ml double cream
3 egg whites
50g sugar
Method...
- Mix the Essential Cuisine Crème Anglaise Mix with the whole milk and the chocolate spread. Bring to a simmer, whisking constantly and cook out for 3-4 minutes. Pour into a clean container and place in the fridge to chill. Do not start step 3 until the mix is cold.
- Line a terrine mould with clingfilm.
- Whisk the double cream to soft peak.
- Whisk the egg whites to soft peak. Add the sugar and whisk until the sugar is dissolved.
- Fold the cream into the cold chocolate base.
- Carefully fold in the meringue, 1/3 at a time.
- Pour into the mould and set in the fridge overnight.
- When needed, turn out and slice, ensuring all clingfilm is removed from the outside.
