White Chocolate and Pistachio Parfait

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

• Ready In: 10 mins
• Serves: 8

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

• BERRY COMPOTE

• 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.