White Chocolate and Pistachio Parfait |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This one would be ideal for our Southern Hemisphere Christmas, something different and pleasing to the eye. From Australian Womens Weekly Ingredients:
180 ml cream |
250 g chocolate, coarsely chopped |
6 egg yolks |
2 eggs |
110 g caster sugar |
400 ml cream, extra |
125 ml baileys irish cream, liqueur |
150 g shelled roasted pistachios |
300 g frozen mixed berries |
2 tablespoons caster sugar |
1 tablespoon water |
Directions:
1. Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
2. Beat the eggs, the egg yolks in a small bowl with an electric mixer until thick and creamy; with the motor operating, gradually beat hot chocolate mixture into egg mixture.
3. Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
4. Meanwhile. cut 8 30cm squares of baking paper; fold each paper square into a triangle; then roll one point over to meet the centre point.
5. Twist the second point over to meet the other two points and form a cone shape.
6. Staple or tape the paper cones securely to ensure that they hold their shape. Stand each cone, upright in a tall glass, place glasses on a tray.
7. beat the extra cream in a small bowl of an electric mixer until soft peaks form; fold the extra cream, liqueur and nuts into the parfait mixture.
8. Divide the mixture between the cones.
9. Cover the cones loosely with plastic wrap; freeze; overnight.
10. BERRY COMPOTE:.
11. Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
12. Cool 10 minutes.
13. Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
14. Serve with Berry Compote.
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