CHOCOLATE PARFAIT WITH MILD MADRAS CURRY

280ML WATER
280G EGG YOLKS
90G MILK POWDER
30G GLUCOSE POWDER
300G CHOCOLATE
375ML/175ML CREAM
3G MILD MADRAS CURRY

Whip 375ml cream to soft peaks. Reserve cold. Bring water and glucose to a boil. Carefully emulsify egg yolks and pasteurize to 82C over low heat. Whip in stand mixer until cool and light and fluffy. Meanwhile, boil remaining cream and pour over chocolate; emulsify with hand blender. To complete the mousse: Lighten the chocolate “ganache” with the cooled “pate a bombe” base, and finish by folding in the whipped cream, season with curry to taste. Pipe into savarin molds and allow to set 24 hours in the freezer. Unmold, and allow to thaw in the fridge or at room temperature. Enjoy!