raspberry parfait with vanilla Bourbon

What is not made for a kitchen robot... red and beautiful: I made this parfait.

3-chocolate parfait

May is the month of birthdays (for me) and this gives me the opportunity to experiment and try new things, it takes motivation, pushing ahead the cart of new discoverings; so here it is, where I applied all chemicals, dosages and tricks of the pastry chefs. In this recipe there is a step taught by Montersino, that alone is worth the effort to prove, and the time to do.

For the birthday party of my son Alessandro, I found this explosion of flowers in my garden and the cake I chose for all children is a mousse (reminiscent of the ice, because they love it!) 3-chocolate (because they love the chocolate!). This recipe is taken from  L'arte-del-dolce, but I mentioned a chenge in order to "sanitize" the egg, because there were so many children.  The egg in the original recipe was assembled and added raw to the mousse, so I cooked the sugar in water up to 121° and added to the egg, while assembling.