White Chocolate Parfait with Raspberry Pop Shots

The Times had an article today scorning the fad diets, detoxes and fasts which many people take up in January; so what better excuse to share the indulgent, yet light dessert recipe my Dad served on Christmas day?! It comes inspired by their restaurant Silks on the Downs (near Marlborough).

Parfait is really just a posh, light icecream. You could serve yours with any kind of fresh fruit or topping you like – you could even use the whites of the eggs to make mini-meringues. Ours came with a pazzaz of fresh berries, home made almond brittle and a special little side shot of raspberry coulis and popping candy. Brilliant fun :D

Photo 28-12-2012 20 23 20

Serves 6

Ingredients:

  • 75g white chocolate
  • 250ml double cream
  • 50ml water
  • 60g caster sugar
  • 3 large egg yolks

To Serve:

  • Raspberry coulis (Dad’s was home made, but you can easily pick this up in the supermarket)
  • 1 packet of popping candy
  • Fresh berries & nuts
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Popping candy and white chocolate are usually gluten-free, but check the packaging first!

Method:

  1. Whip the cream until it holds soft peaks and set aside.
  2. Bring the water and sugar to the boil in a small pan.
  3. Set the chocolate in a bowl over a the simmering water and sugar to melt, taking care that the bottom of the bowl does not touch the water.
  4. In a large bowl, whisk the egg yolks until pale and thickened. Pour in the sugar syrup and continue to whisk for one minute.
  5. Whisk the melted chocolate into this mixture, then quickly fold in the whipped cream.
  6. Carefully pour the mixture into six silicone cupcake moulds, placed on a plate or baking tray. If you don’t have silicone moulds, ramekins will work too but will need loosening with a little hot water before serving.
  7. Place the moulds in the freezer and leave for a minimum of two hours.
  8. To serve, turn out the parfait onto a plate. Scatter with the fruit and an arty drizzle of the coulis. Sprinkle some popping candy into the bottom of a shot glass and top up with more of the coulis.

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