Instructions

1. Melt the butter and chocolate in double boiler, pour and fold Chef’s Art Chocolava Premix in it. Mix well to form a mixture without lumps.
2. Grease a small circular shaped mold with butter and flour.
3. Pour the mixture into it and keep it aside.
4.Put the grain sugar in a thick bottom pan and melt it till it caramelizes, add butter and mix carefully, add cream, stir it to boil. Add salt, wait till it cools down.
5.On the other side, take the egg white and castor sugar in a steel vessel and cook and whisk it using a whisker in a double boiler till 55 degrees Celsius.
6.Once it reaches the temperature and all the sugar melts, put the soaked gelatin and whisk till melt. Now put the egg white mix in a planetary mixing machine and whisk till it is fluffy and forms a soft peak.
7.Now take the caramel and put in a basin and add 1/3 portion of whip cream and meringue and fold, repeat the procedure thrice.
8.Set the mixture in a silicon mold and freeze.
9.While serving, de-mould the parfait on top of lava cake. It can also be served with some fruit or berry coulis.