100 g caster sugar
50 g water
110 g egg yolks (approx. 5)
400 g fresh cream
270 g dark chocolate
Fabbri Top caramel sauce
Maldon salt, to taste
Whisk the cream in a bowl until semi-whipped and place in the fridge.
Beat the egg yolks in a planetary mixer. Meanwhile, in a small saucepan make a syrup with sugar and water and heat to a temperature of 121°C. Drizzle onto the yolks, lowering the speed, and continue whipping until the batter reaches room temperature (pâte à bombe).
Melt the chocolate in the microwave at maximum power, checking it every 50-60 seconds and stirring with a spoon until it has melted completely. Fold a quarter of the cream into the hot chocolate. At this point the mixture will thicken slightly – stir until it is shiny and elastic. At this point, gently add it to the pâte à bombe using a spatula.
When the mixture is smooth and shiny, add the semi-whipped cream in 2-3 locations, stirring from the bottom upwards. Transfer everything into an 11 x 30 cm rectangular cake mould covered with plastic food wrap, and place in the freezer for at least 6 hours. Immediately before serving, remove the parfait from the freezer, cut into slices and pour on Fabbri caramel topping and Maldon salt to taste.
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