Frozen Boysenberry And White Chocolate Parfait Recipes

Steps:

• Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
• Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
• Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.

Steps:

• In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. , Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla., Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses. , Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired.

Steps:

• Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
• Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.

Steps:

• Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
• Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
• Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
• Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
• Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
• Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
• Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
• Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
• Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
• To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
• Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
• To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.

Steps:

• Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
• Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
• Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
• Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
• To serve, carefully tear off each paper cup and invert parfaits onto plates.