White Chocolate Parfait
Ingredients
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100g broken white chocolate
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250ml fresh vanilla custard
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3 tbsp Bailey's Irish Cream
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142ml double cream
Method
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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.
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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.
Comments
Glossary
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Blackcurrants
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Boil
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Chocolate
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Combine
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Coulis
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Cream
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Custard
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Freeze
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Heat
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Line
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Loaf tin
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Melt
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Pour
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Raspberries
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Room temperature
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Slice
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Stir
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Vanilla
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Whip
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This recipe was first published in Thu Dec 01 00:00:00 GMT 2005.
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