Cut Out + Keep

Frozen White Chocolate Parfait

Frozen white chocolate parfait with macerated strawberries and a chocolate and pecan tuile

Posted by DK Books

About

James Perry MasterChef 2011 final 5

Serves 6

“I worked hard in there and I got those plates out. If I go home I’ll
be gutted.”

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  • 12 perfect halves Pecans , toasted
  • To serve :
  • 115 g (4oz) Caster Sugar
  • 100 g (31?2 oz) Pecans , ground
  • 1 tbsp Cocoa Powder
  • 60 g (2oz) Butter , softened
  • For the tuiles :
  • 2 Egg White s
  • 200 g (7oz) hulled Strawberries , quartered
  • 2 tbsp Icing Sugar
  • For the strawberries :
  • 3 tbsp –4 tbsp Kirsch
  • 6 large Egg Yolk s
  • 115 g (4oz) Caster Sugar
  • 500 ml (16fl oz) Double Cream
  • 150 g (51?2 oz) White Chocolate , broken into pieces
  • For the parfait :

Steps (7 steps, 50 minutes)

  1. 1

    For the parfait, melt the chocolate in a bowl over a pan of gently simmering water. bring 100ml (31?2 fl oz) water and the sugar to the boil in a small pan. Whip the cream to soft peaks.

  2. 2

    in a large bowl whisk the egg yolks until pale and slightly thickened. Whisk in the sugar syrup in a steady stream. Continue to whisk for 1 minute until thick and pale. Whisk in the melted white chocolate, then quickly fold in the whipped cream.

  3. 3

    transfer the mixture into 6 moulds about 6cm (21?2in) wide and 4cm (11?2in) deep, placed on a flat plate lined with greaseproof paper. Cover with cling film. Freeze for at least 2 hours until firm.

  4. 4

    For the strawberries, in a small saucepan heat the kirsch and icing sugar together, stirring. add the strawberries. Mix well. transfer into a bowl, cover, and set aside to macerate.

  5. 5

    For the tuiles, preheat the oven to 180°C (350°F/gas 4). in
    a large mixing bowl, beat together all the ingredients until a smooth paste is formed. on a non-stick, flat baking tray spread the mixture as thinly as possible using a palette knife.

  6. 6

    Place onto the baking tray in the oven and bake for 8–9 minutes. remove from the oven on to a cooling rack. Whilst still warm and pliable use a 6cm (21?2in) cutter or a spare parfait mould to cut circular shapes.(at least 1 tuile for every parfait.) transfer to a wire rack to cool and harden.

  7. 7

    To serve, remove cling film from parfaits. using a blowtorch lightly warm the outsides of the moulds until the parfaits will slip out. turn them out onto the centres of the serving plates. top each with a tuile and the toasted pecans. Surround with the macerated strawberries.