Frozen white chocolate and strawberry parfait

strawberry parfait article


For the parfait

- 150gm white chocolate

- 500ml double cream

- 100ml water

- 115gm caster sugar

- 6 free-range egg yolks

For strawberry mix

- 4 tbsp of kirsch

- 2 tbsp of icing sugar

- 200g/7oz hulled strawberries, quartered

- Raspberries and blackberries to garnish (optional)


1.Make the parfait by melting the chocolate in a bowl set over a pan of simmering water, taking care that the bottom of the bowl does not touch the water

2. Whip the cream until it forms soft peaks and set aside

3. Bring the water and sugar to the boil in a small pan

4. In a large bowl, whisk the egg yolks until thickened. Pour in the sugar syrup and continue to whisk for one minute. Whisk in the melted chocolate, then quickly fold in the whipped cream

5. Carefully pour the mixture into four moulds, (about 6cm wide and 4cm deep), on a plate lined with greaseproof paper. Place the moulds in the freezer and leave for a minimum of two hours

6. For the strawberry topping place the kirsch and icing sugar in a small saucepan and stir over a gentle heat until the sugar has dissolved. Add the strawberries, mix well then take the pan off the heat, transfer the strawberries to a small bowl and set aside

7. To serve, remove the parfaits from the freezer and upturn them onto the middle of four plates. Use a blowtorch if you have one to lightly warm the moulds until the parfaits slip out. Then spoon the strawberry mix over the top. Garnish the plate with raspberries and blackberries