John Myers
White Chocolate Parfait
The perfect white chocolate parfait recipe with a picture and simple step-by-step instructions.
- 1 tbsp Oil
- 175 g Chocolate white
- 2 Stems Mint fresh
- 3 Eggs
- 75 g Sugar
- 300 ml Whipped cream 30% fat
- 400 g Berry mix Tk
- 1 tbsp Sifted powdered sugar
- Coat a loaf pan (20 cm length or 800 ml capacity) with oil and cover with cling film. Melt the white chocolate in a saucepan over a water bath while stirring. Pluck the mint from the stalks and finely chop.
- Beat the cream until stiff. Use the hand mixer to beat the eggs and sugar until creamy. Put everything in a bowl and fold in the slightly cooled chocolate mixture and the mint. Put the parafit mixture in the loaf pan, cover with the foil and freeze for at least 4 hours.
- Let the berry cocktail thaw, mix with powdered sugar in a bowl. Take the parfait out of the freezer 5 minutes before serving, lift it out of the tin and cut into finger-thick slices, sprinkle with the berries and a little icing sugar and serve.
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