Frozen Boysenberry And White Chocolate Parfait Recipes

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FROZEN BOYSENBERRY AND WHITE CHOCOLATE PARFAIT



Frozen Boysenberry and White Chocolate Parfait image

Categories     Blender     Food Processor     Mixer     Berry     Chocolate     Brunch     Dessert     Freeze/Chill     Easter     Kid-Friendly     Spirit     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 16

Parfait
1 16-ounce bag frozen boysenberries or blackberries, thawed
1/4 cup sugar
1 tablespoon crème de
1/2 teaspoon fresh lemon juice
3/4 cup sugar
1/4 cup water
6 large egg yolks
3 ounces imported white chocolate (such as Lindt), chopped, melted
2 teaspoons vanilla extract
1 2/3 cups chilled whipping cream
1 16-ounce bag frozen boysenberries or blackberries, thawed
1/4 cup sugar
2 tablespoons crème de
Fresh boysenberries, blackberries or strawberries
Fresh mint sprigs

Steps:

  • For Parfait:
  • Line 9x5-inch loaf pan with plastic wrap. Puree berries and 1/4 cup sugar in blender until just smooth. Strain. Measure 1 1/3 cups puree and place in heavy small saucepan. (Reserve any remaining puree for sauce.) Simmer 1 1/3 cups puree over medium heat until reduced to scant 1 cup, stirring occasionally, about 8 minutes. Transfer to bowl and chill 30 minutes. Stir in cassis and lemon juice. Refrigerate reduced puree until ready to use.
  • Combine 3/4 cup sugar, water and yolks in medium metal bowl. Set bowl over saucepan of simmering water. Using hand-held electric mixer, beat yolk mixture until it registers 140°F on candy thermometer, occasionally scraping down sides of bowl, about 5 minutes. Continue cooking 3 minutes, beating constantly. Remove from over water. Add warm melted chocolate and vanilla extract and beat until cool. Beat whipping cream in another large bowl to stiff peaks. Gently mix 1/4 of whipped cream into chocolate mixture. Fold in remaining whipped cream.
  • Transfer 1 1/3 cups chocolate mixture to medium bowl. Fold in reduced berry puree. Fill prepared loaf pa n with 1/3 of remaining chocolate mixture. Cover with berry-chocolate mixture. Top with remaining chocolate mixture. Smooth top. Freeze parfait overnight. (Can be prepared 2 days ahead.)
  • For Sauce:
  • Puree frozen boysenberries, sugar and crème de cassis in blender or processor until smooth. Strain. Add any berry puree reserved from parfait.
  • Unmold frozen parfait. Peel off plastic wrap. Slice into 1/2-inch-thick slices. Drizzle with sauce. Garnish with berries and fresh mint sprigs.

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