Godiva Strawberry White Chocolate Mint Frappé Recipes

Steps:

• Make Ice Cream:.
• Place the berries, 1/4 cup of the granulated sugar and lemon juice in a small bowl and let stand for about 30 minutes.
• Meanwhile, heat the heavy cream and milk to a boil in a 2-quart stainless steel saucepan. Place the chocolate in a medium bowl. Pour the cream mixture through a sieve over the chocolate. Let stand for 1 minute. Stir until it's completely melted and smooth. Let cool to room temperature.
• Place the strawberry mixture in an electric food processor bowl fitted with a metal blade. Cover and blend until it's very smooth. Add the strawberry puree, vanilla and remaining sugar to the chocolate mixture. Gently stir with a whisk until the ingredients are mixed. Refrigerate the mixture for at least 3 hours or overnight.
• Spoon the chilled strawberry cream in an electric ice cream maker, following the manufacturer's instructions, for about 10 minutes or until the mixture is a milkshake consistency. (If serving the frappé later, continue to churn 10 minutes more or until the mixture is thick and creamy.) Turn the ice cream into a chilled medium bowl. Cover tightly with plastic wrap and freeze until ready to use. Soften the frozen ice cream for about 45 minutes to 1 hour, until it's softened. Stir and place in an electric food processor or blender and pulse until the mixture is desired consistency.
• Strawberry Coulis:.
• Place the berries, lemon juice and one-half of the confectioners' sugar in an electric food processor bowl fitted with a metal blade. Cover and process until it's very smooth. Add more confectioners' sugar as desired. Store in refrigerator until ready to use.
• Semi-Sweet Chocolate Mint Ganache:.
• Heat the cream in a 2-quart stainless steel saucepan and heat to a boil. Remove from the heat and add the mint. Let steep for about 30 minutes. Cook over low heat and heat to a boil. Place the chopped chocolate into a medium bowl. Pour the cream mixture through the sieve over the chocolate. Press on the mint to remove any excess liquid. Discard the leaves. Gently whisk the mixture until the ingredients are mixed and completely smooth. Allow the sauce to cool slightly, but not completely. (If you don't plan to assemble frappé right away, refrigerate the ganache until ready to use. At time of assembly, reheat slowly in a double boiler.).
• Assemble Frappé:.
• Clean and dry sixteen 3 ounce votive or shot glasses or for a larger serving, eight 6 ounce glasses. Pour milkshake mixture into a large measuring cup or pitcher and fill glasses to within 1/2-inch of the top. Pool strawberry coulis in a thin layer on top and finish with a drop of chocolate mint ganache. Cover and store any leftover strawberry coulis or ganache in refrigerator for another use.

Steps:

• MAKE THE WHITE CHOCOLATE CREAM:.
• Place solid ivory in medium bowl.
• In small saucepan, bring cream to gentle boil.
• Remove from heat.
• Pour hot cream mixture over solid ivory.
• Let mixture stand for 30 seconds to melt.
• Gently whisk until smooth.
• Whisk in mascarpone cheese and vanilla.
• Cover mixture with plastic wrap and refrigerate for at least 4 hours.
• MAKE THE STRAWBERRY COULIS:.
• Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is completely dissolved and berries are soft.
• Do not let mixture boil.
• Strain strawberry mixture through fine-meshed sieve into bowl.
• Stir in Grand Marnier, orange-flavored liqueur.
• Cover and refrigerate.
• PREPARE THE STRAWBERRIES:.
• Reserve 6 small, whole berries for garnish.
• Hull, wash and cut berries into quarters into medium bowl.
• Sprinkle with sugar and Grand Marnier or Framboise and stir (see others above in ingredients)
• Let macerate in refrigerator until ready to assemble parfaits.
• ASSEMBLE THE PARFAITS:.
• Cut pound cake slices into 1/4-inch cubes.
• Divide cubes among six parfait glasses.
• Pour 2 tablespoons strawberry coulis over cake cubes in each parfait glass.
• With teaspoon, toss cubes in coulis.
• Remove white chocolate mascarpone cream from refrigerator.
• Whisk to soft peaks.
• Fill pastry bag with large star tip (such as Ateco #8) with whipped white chocolate mascarpone cream and pipe some into each parfait glass.(You can use a plastic bag & cut a slit in one of the corners as a pastry bag.).
• Top with berries and pipe large rosette of white chocolate mascarpone cream on top of each parfait.
• Garnish with whole strawberries and refrigerate until ready to serve.