Prep 0 mins
Cook 24 hrs
This is a really elegant recipe, great for entertaining. This recipe takes a long time to make,but it is really worth it if you want to impress, or for special occasions, or maybe just because. :)
- 8 ounces white chocolate, chopped
- 2 1⁄2 cups whipping cream
- 1⁄2 cup milk
- 10 egg yolks
- 1 tablespoon sugar
- 1⁄2 cup dried coconut
- 1⁄2 cup canned sweetened coconut milk
- 1 1⁄4 cups unsalted macadamia nuts
- 8 ounces semisweet chocolate
- 6 tablespoons butter
- 1 tablespoon light corn syrup
- 3⁄4 cup whipping cream
- curls fresh coconut, for garnish
- Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
- Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
- Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
- Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
- Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
- Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
- Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
- Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
- Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
- To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
- Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
- To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.