Saturday, September 5, 2009
I usually like to have a supply of white chocolate in the house so that I can bake goodies like the Salted White Chocolate Oatmeal cookies. However, lately, someone (no names) has been eating the chocolate before I can get to use it.
So the following recipe was a last-minute decision, to stop you-know-who from getting to it first. It is a take on the traditional parfait, but with fewer ingredients, and with the cream mixed into smooth white chocolate. You could use other fruit besides raspberries – strawberries, mulberries, peaches or even mango.
White Chocolate and Raspberry Parfait
180g white chocolate
1 tblsp orange zest
1 tblsp orange juice
250ml thickened cream
1. Melt the white chocolate in a bowl over a pan of simmering water; do not let the bowl touch the water. Alternatively (and this is what I did), chop the chocolate roughly and put in a microwaveable bowl, then heat in 1 minute bursts on medium-low, stirring after each minute; it should not take more than 3 minutes in total to melt.
Allow the chocolate to cool slightly.
2. Add the cream, orange zest and juice to the white chocolate. Use an electric mixer to beat until thickened. Do not overbeat, or the mixture will become grainy.
3. Fold the raspberries through the mixture.
4. Spoon into small glasses and chill for one hour before serving.