White Chocolate and Pistachio Parfait

Made This Recipe? Add Your Photo

Total Time
10mins
Prep 10 mins
Cook 0 mins

This one would be ideal for our Southern Hemisphere Christmas, something different and pleasing to the eye. From Australian Womens Weekly

Ingredients Nutrition

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.
Most Helpful

4 5