John Myers
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White Chocolate Parfait on Raspberry Mirror
The perfect white chocolate parfait on raspberry mirror recipe with a picture and simple step-by-step instructions.
For the parfait
- 120 g Sugar
- 40 g Water
- 20 ml Amaretto syrup
- 240 g White couverture
- 500 ml Cream
- 6 Pc. Egg yolk
For the chocolate grids
- 1 blackboard Dark chocolate
For the raspberry mirror
- 200 g Frozen raspberries
- 200 g Raspberries fresh
- 4 tbsp Sugar
- Mint leaves
- Bring 80 g sugar to the boil with the water. Beat the egg yolks and 40 g sugar until frothy, slowly add the hot sugar water and beat until the mixture has cooled down. Crush the couverture, let it melt in a water bath and add to the base mixture together with the amaretto syrup. Finally fold the whipped cream into the mixture and pour into four small molds. Place in the freezer overnight.
- For the chocolate grids, melt 100 g chocolate in a water bath. Use a piping bag to spray small grids onto baking paper – chill. Thaw the frozen raspberries in a bowl. Add the fresh raspberries and sugar, finely puree in a blender or with a hand blender and pass through a sieve.
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