John Myers
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Dessert: White Chocolate Parfait with Caramel Sauce
The perfect dessert: white chocolate parfait with caramel sauce recipe with a picture and simple step-by-step instructions.
For the caramel sauce
- 200 ml Cream
- 100 g Sugar
- 3 tbsp Honey
- 1 Pr Salt
- 3 tbsp Water
For the parfait
- 250 ml Cream
- 100 g White chocolate
- 2 Eggs
- 1 tbsp Sugar
Farther
- 2 tbsp Roasted, salted peanuts
At least 5 hours before serving
- For the sauce, heat the honey, sugar, salt and water and simmer while stirring until it has turned a golden brown color. In the meantime, heat the cream. Stir these sip by sip into the caramel sauce. Bring to the boil again. Put 1/4 of the sauce in a cup – for decoration. Divide the rest between 4 glasses. Let cool down.
- For the parfait, melt the chocolate in a water bath. In addition, whip the cream until stiff. Beat eggs with sugar until thick and creamy. Fold in the chocolate first, then the cream. Spread the cream on the glasses. Freeze for 4 hours.
Before serving
- Take the parfait out of the freezer about 30 minutes before serving. Spread the rest of the caramel sauce and decorate with the peanuts.
TIP
- The whole thing can be prepared the day before and I made everything from lactose-free cream etc.
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