Luxury Coffee-Choc Hazelnut Parfait for Grown-Ups
Shigeru Nojima, adapted by JojoM
Coffee jelly & panna cotta, hazelnut and chocolate ice creams, glossy sauce and feuilletine crunch—an elegant hotel-style parfait for 10.
Mango–Basil Mousse Cake 🍋🥭 Thai Fresh & Glossy
A refreshing twist on tropical indulgence, this Mango–Basil Mousse Cake marries the silky sweetness of ripe mango with the floral lift of fresh basil 🌿. Siang Yee was inspired by Thai cuisine’s harmony of fruit and herbs—turning this into a refined 15 cm entremet layered with light sponge and a glassy mango glaze. It’s bright, aromatic, and elegant enough for any summer table 🌞.
A Tropical Balance of Sweetness & Freshness
Unlike most mango mousse cakes that lean purely fruity, this version infuses warm honey and basil essence into the purée, creating subtle complexity. Each bite has the perfect balance—lush mango flavor, airy sponge columns, and that basil whisper that lingers beautifully.
The mango glaze finishes the cake with a mirror-like shine, while rum-soaked mango cubes inside add juicy bursts of flavor 🍹. For a lighter touch, you can swap the rum with orange juice for a kid-friendly or alcohol-free version.
Crafting the Perfect 6-Inch Entremet 🎂
What makes this recipe approachable is its small size and modular steps. The sponge bakes quickly, and the mousse sets neatly in a 15 cm ring—ideal for home pâtisserie enthusiasts. Freezing before glazing ensures those clean, professional edges.
🧑🍳 Pro tip: Infuse the basil briefly in the warm mango–honey base, then strain if you prefer a softer herbal profile. You’ll get the essence without the specks.
Why You’ll Love It ❤️
- Aromatic & elegant – fragrant basil brings floral balance to mango’s tropical sweetness.
- Beautiful presentation – glossy finish, visible sponge sides, and vibrant color.
- Perfect make-ahead – freeze, glaze, and serve on the day.
- Thai-inspired flair – captures Southeast Asian freshness in a French-style entremet.
Serving Suggestions 🍰
Serve chilled with a spoonful of mango salsa, or decorate with fresh berries, a swirl of mousse, and gold leaf for a touch of luxury. The texture stays creamy yet light, and the sweetness is perfectly restrained.
Whether for a summer dinner, Mother’s Day, or a tea-time celebration, this mango–basil mousse cake stands out as a showpiece of tropical sophistication.
Author: Siang Yee, adapted by JojoM
Luxury Coffee-Choc Hazelnut Parfait for Grown-Ups
Shigeru Nojima, adapted by JojoMCoffee jelly & panna cotta, hazelnut and chocolate ice creams, glossy sauce and feuilletine crunch—an elegant hotel-style parfait for 10.
Chef's Tips
Steep the coffee beans for the panna cotta overnight for deeper flavour; don’t boil beans or the mix can turn bitter.
Toast hazelnuts until the skins blister, then rub hot in a towel—this removes bitterness and keeps the ice cream silky.
Cool custards to 4–6°C before churning for smaller ice crystals and a smoother scoop.
Layer jelly and panna cotta fully set before adding ice creams to prevent sinking.
Tools Used
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Ingredients
Coffee Jelly
Coffee Panna Cotta
Hazelnut Ice Cream
Chocolate Ice Cream
Chocolate Sauce
Crunchy Chocolate
Garnishes (Optional)
Instructions
Make the Coffee Jelly
- 1
Warm brewed coffee to ~80°C (176°F).
- 2
Whisk in sugar until dissolved, then add squeezed gelatine to melt.
- 3
Stir in cognac. Pour into a shallow tray and chill overnight to set.
Brew the Coffee Panna Cotta
- 1
Combine milk, cream and coffee beans; cover and steep overnight in the fridge.
- 2
Next day, bring to a boil, strain, then dissolve sugar and softened gelatine.
- 3
Chill over an ice bath until slightly thickened; refrigerate to set.
Hazelnut Ice Cream
- 1
Toast hazelnuts at 190°C/375°F for 10–15 min. While hot, rub in a tea towel to remove skins; cool and chop.
- 2
Bring milk, cream, chopped nuts and vanilla pod/seeds to a boil. Cool, cover and steep overnight.
- 3
Strain. Return to heat with a little sugar and stabiliser; bring just to a boil.
- 4
Whisk yolks with remaining sugar and a pinch of salt until pale; temper with hot mix and cook to 85°C/185°F (nappe).
- 5
Chill rapidly to 4–6°C; churn per machine instructions. Freeze to firm.
Chocolate Ice Cream
- 1
Heat milk, cream, vanilla, cocoa and trimoline to a boil.
- 2
Add stabiliser and half the sugar; return to a brief boil.
- 3
Whisk yolks with remaining sugar; temper and cook to 85°C/185°F.
- 4
Remove vanilla; stir in both chocolates to melt. Chill fully, then churn and freeze to firm.
Chocolate Sauce
- 1
Bring water, milk and cream to a boil.
- 2
Whisk in cocoa mixed with sugar until smooth.
- 3
Add chocolate and stir until glossy. Chill.
Crunchy Chocolate
- 1
Combine feuilletine and finely chopped toasted almonds.
- 2
Stir in melted milk chocolate to coat evenly.
- 3
Spread thinly on lined tray; cool to set, then break into shards.
Assemble & Serve
- 1
Dice fruit and divide among 10 chilled sundae glasses.
- 2
Spoon in cubes of coffee jelly and a layer of coffee panna cotta.
- 3
Add scoops of hazelnut and chocolate ice creams.
- 4
Pour over warm or room-temp chocolate sauce.
- 5
Finish with crunchy chocolate, chocolate sheets and a biscuit or wafer.
Comments & Reviews
Amelia
10/12/2025
The coffee jelly + panna cotta combo is unreal. Set perfectly and the kids loved the crunchy feuilletine shards!
Marco
10/12/2025
Hazelnut ice cream is *so* smooth—steeping overnight makes all the difference. Restaurant vibes at home.
Priya
10/12/2025
I swapped cognac for dark rum and it paired beautifully with the chocolate sauce. Will make again for guests.
Ben
10/12/2025
Made it over two days; totally worth it. Keep everything really cold before churning—texture was spot on.
Nutrition Facts
Serving Size: 1 parfait (1/10 of recipe)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
