My first attempt at a chilled dessert. It melts just as soon as I remove it from the fridge so it really is a dessert that needs to stay chilled for you to eat it. Success? It would have been a perfect Summer dessert, if it doesn’t melt all that quickly. I guess Summer is getting extinct in England anyway so maybe this parfait will soon be able to survive the weathers of July. Give it a try anyway because it is delicious!
- 145ml cream
- 62.5g white chocolate
- 3 eggs
- 27.5g caster sugar
- 37.5g pistachios
- 75g frozen mixed berries
- Combine cream and chocolate in medium saucepan; stir over low heat until smooth. Beat yolks, eggs and sugar in small bowl with electric mixer until thick and creamy; with motor operating, gradually beat hot chocolate mixture into the egg mixture. Transfer parfait mixture to a large bowl, cover; refrigerate about 30 minutes or until mixture thickens slightly.
- Cut eight 30cm squares of baking paper; fold one square in half diagonally. Place triangle on bench with centre point towards you; curl one point towards you, turning it under where it meets the centre point. Hold these two points together with one hand then roll remaining point towards you to meet the other two, turning it under to form a cone. Staple or tape the cone securely to hold its shape; stand cone upright in a tall glass.
- Beat extra cream in small bowl with electric mixer until soft peaks form; fold extra cream and nuts into parfait mixture. Pour into cones. Cover cones loosely with plastic wrap; freeze overnight.
Berry Compote: Combine the frozen mixed berries with 2 tablespoons caster sugar and 1 tablespoon water in a small saucepan. Stir in low heat until sugar dissolves. Cool 10 minutes.