White Chocolate & Passion Fruit Parfait
The elegant look and flavour of this dessert make it the perfect finish to any dinner party.
4 egg yolks
100 ml sugar
100 ml passion fruit juice
100 g white chocolate
300 ml whipped cream
dark and white chocolate for decoration
200 g strawberries
juice of one lemon
2 tbsp sugar
8 round moulds (roughly 5 cm in diameter and height)
Mix the passion fruit juice, egg yolks and sugar together in a bowl. Heat the mixture over a pan of simmering water and stir continuously until it thickens (84°C if using a thermometer).
Soak the gelatin leaf in cold water for 6 minutes and drain off excess water. Add the gelatin sheet to the mixture and strain. Melt the white chocolate over a pan of simmering water or in the microwave and add to the mixture. Finally, add the whipped cream.
Place the moulds onto a freezer-proof plate or small pan coated with a sheet of SAGA Baking or Cooking Paper. Spoon the mixture into the moulds and freeze for 2 hours or until frozen throughout. Remove the parfaits from the moulds by pressing carefully and then place them back into the freezer ready for decorating.
Cut another sheet of baking paper into rectangles - slightly taller than the parfait and long enough to be wrapped around them. Melt the dark and white chocolate in separate bowls for decorating.
Use a sheet of baking paper as a base and lay one of the rectangular pieces of paper on top. Using a baking brush, coat the piece of paper first with the melted dark chocolate and then with a thin layer of white chocolate.
Quickly wrap the chocolate-coated paper firmly around the parfait so that the chocolate sticks to the surface. Place the parfaits with the paper still wrapped round back into the freezer. Meanwhile, prepare the strawberry salad by dicing the strawberries and then adding the sugar and lemon juice.
Before serving, carefully remove the baking sheet from the parfait, place onto plates and decorate with the strawberry salad.