WHIMSICAL PARFAIT INSPIRED BY DARKER THAN BLACK

For the Crème Anglaise

Combine the whole milk and heavy cream in a saucepan and bring to a boil. Remove from heat.

In a mixing bowl, whisk together egg yolks and sugar until pale and smooth.

Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it reaches 180°F. Do not let it boil.

Remove from heat and divide the crème anglaise into four containers for different ice cream flavors.

For the Ice Cream Flavors

Chocolate Ice Cream: Stir in cocoa powder and into one container.

Vanilla Ice Cream: Add vanilla extract and a pinch of salt into another container.

Matcha Ice Cream: Stir matcha powder and sugar into the third container.

Combine strawberries with Crème Anglaise blend and strain. Stir the strawberry concentrate into the final container.

Churn each ice cream flavor in an ice cream machine until thickened, about 20-25 minutes. Transfer to containers and freeze for 2-4 hours until firm.

For the Hot Fudge Sauce

Combine sugar, cocoa powder, water, glucose syrup, and salt in a saucepan.

Heat over medium until smooth and glossy, stirring constantly.

Transfer to a squeeze bottle and set aside.

For the Chocolate Choux Pastry

Preheat oven to 375°F.

Bring water, butter, sugar, and salt to a boil in a large saucepan.

Remove from heat and sift in bread flour and cocoa powder until smooth

Return to medium heat and cook, stirring, for 1-2 minutes until the dough pulls away from the sides of the pan.

Remove from heat, let cool slightly, then add eggs one at a time, stirring until smooth and glossy.

Pipe small mounds onto a parchment-lined baking sheet and bake for 20-25 minutes until puffed and set.

For the Pastry Cream

Heat milk with sugar and salt in a saucepan until it simmers.

Combine milk, corn starch, and sugar to create a corn starch slurry.

In a separate bowl, whisk together eggs and sugar.

Slowly temper the hot milk mixture into the egg mixture, add vanilla pods and salt, and return everything to the saucepan.

Add corn starch slurry, then cook until thickened, whisking constantly.

Remove from heat, whisk in butter, then chill.

For the Mochi

Combine Shiratamako and water in a bowl, kneading into a smooth dough.

Roll into small balls and boil for 3-5 minutes until they float.

Transfer to an ice bath, then drain and set aside.

For the Waffle Cones

Preheat waffle cone press.

Mix sugar and egg until smooth, then add flour, vanilla, melted butter, and milk.

Drop batter into the center of the waffle press and cook for 2-3 minutes until golden.

Shape into cones while warm and let cool.

For the Assembly

Start with a layer of hot fudge sauce at the base of a tall glass.

Add crushed waffle cones, pastry cream, and more fudge sauce.

Layer the mochi on top.

Alternate scoops of chocolate, vanilla, matcha, and strawberry ice cream.

Top with a cream puff and a whole waffle cone.