Ingredients Jump to Instructions ↓

  1. Parfait

  2. 1 tablespoon 15ml Creme de cassis

  3. 1/2 teaspoon 2 1/2ml Fresh lemon juice

  4. 3/4 cup 148g / 5 1/5oz Sugar

  5. 1/4 cup 59ml Water

  6. 6 cups 1188g / 41oz Egg yolks (large)

  7. 3 oz 85g Imported white chocolate - chopped, melted

  8. (such as Lindt)

  9. 2 teaspoons 10ml Vanilla extract

  10. 1 2/3 cups 394ml Chilled whipping cream

  11. Sauce

  12. 1 Bag frozen boysenberries - (16 oz) - thawed

  13. (or blackberries

  14. 1/4 cup 49g / 1.7oz Sugar

  15. 2 tablespoons 30ml Creme de cassis

  16. (or other berry-flavored liqueur)

  17. Fresh boysenberries, blackberries or Strawberries

  18. Fresh mint sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. For Parfait: Line 9- by 5-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.)

  2. 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.

  3. 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 degrees 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.

  4. 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.

  5. Transfer 1 1/3 cups chocolate mixture to medium bowl. Fold in reduced berry puree. Fill prepared loaf pan 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.)

  6. For Sauce: Puree frozen boysenberries, sugar and creme de cassis in blender or processor until smooth. Strain. Add any berry puree reserved from parfait.

  7. Unmold frozen parfait. Peel off plastic wrap. Slice into 1/2-inch-thick slices. Drizzle with sauce. Garnish with berries and fresh mint sprigs.

  8. This recipe yields 6 servings.


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