White Chocolate and Pistachio Parfait

Recipe by Janine Ross
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
  • 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.
  • Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
  • 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.
  • Twist the second point over to meet the other two points and form a cone shape.
  • 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.
  • 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.
  • Divide the mixture between the cones.
  • Cover the cones loosely with plastic wrap; freeze; overnight.
  • BERRY COMPOTE:
  • Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
  • Cool 10 minutes.
  • Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
  • Serve with Berry Compote.
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