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Parfait de chocolate. INGREDIENTES: 400gr chocolate semi amargo. 900ml crema Lincott para batir. 240gr azúcar. 150ml agua. 10 yemas. Plástico adherente. 2 moldes de silicón de semi esferas. 1 termómetro Salsa de caramelo: 120gr azúcar. 75ml agua. 50 ml Brandy PROCEDIMIENTO: 1.Calentar una taza de crema y verter al chocolate previamente picado. 2.Batir el resto de la crema a punto de turrón. Refrigerar. 3.Calentar el agua y verter azúcar dejar hacer un almíbar hasta verificar que la temperatura llegue a 118 grados. 4.Batir las yemas e incorporar poco a poco el almíbar en forma de hilo. 5.Mezclar en forma envolvente el chocolate con la crema batida. 6.Terminar mezclando el chocolate con las yemas. Verter a los moldes y congelar. 7.Colocar en un sartén azúcar y agua para hacer la salsa de caramelo. Agregar poco a poco el Brandy y obtener una salsa semi espesa. 8.Desmoldar los parfait y decorar con salsa de caramelo y figuras de chocolate.
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