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    White Chocolate Parfait

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    White Chocolate Parfait

    Serves: 4


    • 100g broken white chocolate
    • 250ml fresh vanilla custard
    • 3 tbsp Bailey's Irish Cream
    • 142ml double cream


    1. Melt 100g broken white chocolate in a bowl over a pan of just-boiled water. Gently heat 250ml ready-made fresh vanilla custard and combine with the chocolate. Leave to cool to room temperature, then stir in 3 tbsp Baileys. Lightly whip a 142ml carton of double cream and fold into the chocolate mixture.
    2. Pour into a small loaf tin that's been lined with clingfilm and freeze until solid. Serve in slices with blackcurrant or raspberry coulis and a few fresh berries.

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