White Chocolate Parfait Recipes

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WHITE CHOCOLATE PARFAITS



White Chocolate Parfaits image

"This very elegant dessert is great served on a warm summer night or at a dinner party," suggests Jennifer Eilts of Lincoln, Nebraska. "You can substitute other types of berries until you find your favorite combination."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup heavy whipping cream
1/4 cup sugar
2 teaspoons cornstarch
2 egg yolks
4 ounces white baking chocolate, chopped
1 teaspoon vanilla extract
3 cups whipped topping
1-1/2 cups fresh blueberries
1-1/2 cups fresh raspberries
Sliced strawberries and additional whipped topping, optional

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.

Nutrition Facts : Calories 483 calories, Fat 31g fat (22g saturated fat), Cholesterol 169mg cholesterol, Sodium 29mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.

WHITE CHOCOLATE PARFAIT WITH CHOCOLATE SORBET



White chocolate parfait with chocolate sorbet image

Australian Gourmet Traveller recipe for white chocolate parfait with chocolate sorbet by Colin Fassnidge from Sydney restaurant Four in Hand.

Provided by Colin Fassnidge

Time 3h

Yield Serves 10

Number Of Ingredients 21

60 gm white sugar
5 egg yolks
120 gm white chocolate, coarsely chopped
300 ml pouring cream
Scraped seeds of ½ vanilla bean
120 gm dark chocolate (64% cocoa solids), coarsely chopped
200 ml milk
120 gm white sugar
60 gm liquid glucose
200 gm Dutch-process cocoa
100 gm white sugar
1 tsp pectin (see note)
75 ml orange juice
50 gm unsalted butter, coarsely chopped
20 gm liquid glucose
12 gm Dutch-process cocoa
60 gm plain flour, sieved
80 gm white sugar
3 eggs, separated
165 gm dark chocolate (64% cocoa solids), coarsely chopped
200 ml pouring cream, whisked to soft peaks

Steps:

  • For dark chocolate sorbet, melt chocolate in a heatproof bowl placed over a saucepan of simmering water (5-10 minutes). Combine milk, sugar, glucose and 400ml water in a saucepan and bring to the boil. Whisk in cocoa powder. Cool slightly, pour onto chocolate, stir and churn in small batches in an ice-cream machine. Freeze until required. Makes about 800ml.
  • Bring sugar and 50ml water to the boil in a small saucepan, stirring to dissolve sugar, then cook until syrup reaches 118C on a sugar thermometer (10-15 minutes). Meanwhile, whisk yolks in an electric mixer until tripled in volume (6-8 minutes). Gradually pour syrup onto yolks, whisking continuously until cool (12-15 minutes). Meanwhile, melt white chocolate in a heatproof bowl placed over a saucepan of simmering water (5-10 minutes), cool slightly. Whisk cream and vanilla seeds in a bowl to soft peaks and fold through chocolate. Fold in yolk mixture, transfer to a 1-litre 16cm x 20cm container lined with baking paper and freeze until firm (2-3 hours). Just before serving, turn parfait out, cut into ten 4cm x 8cm portions and freeze until required.
  • For chocolate tuile, combine sugar and pectin in a bowl. Bring orange juice, butter and glucose to the boil in a saucepan over medium-high heat. Whisk in sugar mixture, return to the boil, then whisk in cocoa and flour. Set mixture aside to rest until it can be easily rolled between two sheets of baking paper (3 hours). Preheat oven to 180C. Roll half of mixture to 18cm x 22cm between sheets of baking paper. Repeat with remaining mixture, then remove top sheet of baking paper and bake in batches on a tray until crisp (5-7 minutes). While still warm, cut tuile into twenty 4cm x 8cm pieces and set aside to cool.
  • For chocolate délice, preheat oven to 160C. Bring sugar and 100ml water to the boil in a small saucepan over medium heat, stirring to dissolve sugar, then cook until syrup reaches 118C on a sugar thermometer (10-15 minutes). Meanwhile, whisk yolks in an electric mixer until tripled in volume (6-8 minutes). Gradually pour syrup onto yolks, whisking continuously until cool (12-15 minutes). Meanwhile, melt chocolate in a heatproof bowl placed over a saucepan of simmering water (5-10 minutes), set aside to cool to room temperature. Whisk eggwhites to soft peaks in a separate bowl. Fold cream through chocolate, then fold through yolk mixture, then eggwhite. Pour into a 750ml loaf tin lined with baking paper. Place in a roasting pan, add enough hot water to come halfway up sides of pan and bake until a knife inserted withdraws clean (30-45 minutes). Set aside to cool, then crumble into coarse chunks.
  • To serve, scatter chocolate délice on plates. Place a piece of parfait between two pieces of chocolate tuile and place on top of délice with a scoop of dark chocolate sorbet to the side.

Nutrition Facts : ServingSize Serves 10

WHITE CHOCOLATE PARFAIT



White Chocolate Parfait image

This is a really elegant recipe, great for entertaining. This recipe takes a long time to make,but it is really worth it if you want to impress, or for special occasions, or maybe just because. :)

Provided by KittyKitty

Categories     Frozen Desserts

Time P1D

Yield 10 serving(s)

Number Of Ingredients 13

8 ounces white chocolate, chopped
2 1/2 cups whipping cream
1/2 cup milk
10 egg yolks
1 tablespoon sugar
1/2 cup dried coconut
1/2 cup canned sweetened coconut milk
1 1/4 cups unsalted macadamia nuts
8 ounces semisweet chocolate
6 tablespoons butter
1 tablespoon light corn syrup
3/4 cup whipping cream
curls fresh coconut, for garnish

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.

Nutrition Facts : Calories 775.5, Fat 73.6, SaturatedFat 39.1, Cholesterol 318, Sodium 131.8, Carbohydrate 30.9, Fiber 5.3, Sugar 18.3, Protein 10.2

WHITE CHOCOLATE-RASPBERRY PARFAITS



White Chocolate-Raspberry Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups raspberries
3 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
For the mousse:
4 ounces white chocolate, chopped
2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 cups raspberries
Shaved white chocolate, for topping

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.

LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES



Lemon and White Chocolate Mousse Parfaits With Strawberries image

Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries, but any berry or soft ripe fruit will work.

Provided by Betty Rosbottom

Categories     Milk/Cream     Chocolate     Dessert     Easter     Valentine's Day     Strawberry     Lemon     Candy Thermometer     Lemon Juice     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     White Chocolate

Yield Makes 8 servings

Number Of Ingredients 8

5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
Pinch of salt
1/4 cup plus 2 2/3 cups chilled heavy whipping cream
1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 cups sliced hulled strawberries (about 2 pounds)

Steps:

  • Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
  • Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
  • Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
  • Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
  • Spoon strawberries over top of each parfait, if desired, and serve.

WHITE CHOCOLATE-BLACKBERRY PARFAIT



White Chocolate-Blackberry Parfait image

Categories     Milk/Cream     Blender     Chocolate     Dessert     Freeze/Chill     Quick & Easy     Blackberry     Chill     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

For blackberry sauce
1 cup fresh blackberries or frozen unsweetened
1/4 cup sugar
1/4 cup water
For mousse
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup water
1/4 cup sour cream
4 teaspoons fresh lemon juice
1 1/2 cups chilled whipping cream
Additional blackberries (for garnish)

Steps:

  • Make blackberry sauce:
  • Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.
  • Make mousse:
  • Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.
  • Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.
  • Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over.
  • Garnish parfaits with additional blackberries and serve.

WHITE CHOCOLATE AND PISTACHIO PARFAIT



White Chocolate and Pistachio Parfait image

This one would be ideal for our Southern Hemisphere Christmas, something different and pleasing to the eye. From Australian Womens Weekly

Provided by Janine Ross

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

180 ml cream
250 g chocolate, coarsely chopped
6 egg yolks
2 eggs
110 g caster sugar
400 ml cream, extra
125 ml Baileys Irish Cream, liqueur
150 g shelled roasted pistachios
300 g frozen mixed berries
2 tablespoons caster sugar
1 tablespoon water

Steps:

  • Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
  • Beat the eggs, the egg yolks in a small bowl with an electric mixer until thick and creamy; with the motor operating, gradually beat hot chocolate mixture into egg mixture.
  • Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
  • Meanwhile. cut 8 30cm squares of baking paper; fold each paper square into a triangle; then roll one point over to meet the centre point.
  • Twist the second point over to meet the other two points and form a cone shape.
  • Staple or tape the paper cones securely to ensure that they hold their shape. Stand each cone, upright in a tall glass, place glasses on a tray.
  • beat the extra cream in a small bowl of an electric mixer until soft peaks form; fold the extra cream, liqueur and nuts into the parfait mixture.
  • Divide the mixture between the cones.
  • Cover the cones loosely with plastic wrap; freeze; overnight.
  • BERRY COMPOTE:.
  • Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
  • Cool 10 minutes.
  • Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
  • Serve with Berry Compote.

Nutrition Facts : Calories 606, Fat 48.6, SaturatedFat 24.7, Cholesterol 252.6, Sodium 152.2, Carbohydrate 39.4, Fiber 8, Sugar 22.2, Protein 14.5

WHITE CHOCOLATE-CANDY CANE PARFAITS



White Chocolate-Candy Cane Parfaits image

Candy canes add fun crunch and a burst of mint flavor in these lovely parfaits. The delightful desserts are fun for the holidays.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1-1/2 cups heavy whipping cream, divided
1 cup 2% milk
3 egg yolks, beaten
3 ounces white baking chocolate, chopped
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1/4 teaspoon peppermint extract
2 tablespoons plus 1/3 cup finely crushed candy canes, divided
1/3 cup crushed shortbread cookies
Additional crushed candy canes

Steps:

  • In a large heavy saucepan, combine the sugar, cornstarch and salt. Gradually add 1 cup heavy whipping cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes longer or until thickened. , Remove from the heat. Whisk a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in white chocolate until melted. Stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and peppermint extract; beat until soft peaks form. Fold in 2 tablespoons crushed candies., In each of eight dessert dishes, layer 1/4 cup pudding and 2 teaspoons crushed candies and cookie crumbs. Top with whipped cream. Garnish with additional crushed candies.

Nutrition Facts :

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2014-10-31 For the filling: In a stand mixer (or bowl with a hand mixer) combine the pudding mix and milk, whisk until well combined. Add the heavy cream, coconut extract,and flaked coconut, whisk again until light and fluffy. (you can do the two separate bowl routine but for this recipe it's not really necessary)
From cravingsofalunatic.com


WHITE CHOCOLATE MOUSSE CHERRY PARFAIT : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. White Chocolate Mousse Cherry Parfait : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


MANGO, WHITE CHOCOLATE AND PASSION FRUIT PARFAITS | DESSERT …
Whip the double cream and vanilla paste with an electric whisk until stiff peaks form. Fold the 100ml passion fruit pulp into the cream. Remove the white chocolate from the freezer and make sure it’s cool. Transfer to a mixing bowl, add a spoonful of the cream and whisk until well combined. Gently fold in the rest of the cream until combined.
From gordonramsayrestaurants.com


RECIPE: CHILLED WHITE CHOCOLATE AND RHUBARB COMPOTE PARFAITS
2018-07-08 Makes 6 parfaits. Ingredients: 7 ounces high quality white chocolate, chopped (choose only a white chocolate that is made with cocoa butter) 1/3 cup granulated sugar. 1/4 cup cornstarch. 1/2 teaspoon salt. 4 egg yolks. 3 cups whole milk. 2 tablespoons unsalted butter. 2 cups chopped rhubarb (I cut mine into 1/4-inch chunks) 3/4 cup granulated sugar
From raggedcoastchocolates.com


CHOCOLATE PARFAIT RECIPE - GREAT BRITISH CHEFS
60g of yoghurt powder. 200g of Greek yoghurt. 7. Tip into a freezer container and freeze. 8. For the chocolate parfait, whip 375ml of cream into soft peaks. Keep chilled. Bring the water and glucose to a boil. Whisk the egg yolks until they are light and fluffy slowly adding the glucose mixture until combined.
From greatbritishchefs.com


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