White Chocolate Berry Parfaits Recipes

Steps:

• Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
• Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
• Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.
• Spoon half the berries into 8 parfait glasses. Stand 3 wafers around inside edge of each glass. Spoon half the pudding evenly over berries in glasses; cover with layers of remaining berries and pudding.
• Refrigerate 1 hour. Top with remaining COOL WHIP and wafers just before serving.

Steps:

• For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
• For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
• Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
• When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.

Steps:

• In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. , Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla., Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses. , Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired.

Steps:

• Combine berries, sugar and juice in medium bowl. Refrigerate 30 min.
• Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Layer berry mixture and pudding in 4 parfait glasses. Top with chocolate curls.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.

Steps:

• Sift together the flour, baking soda and salt into a bowl. Set aside.
• In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
• Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.

Steps:

• Make blackberry sauce:
• Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.
• Make mousse:
• Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.
• Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.
• Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over.
• Garnish parfaits with additional blackberries and serve.

Steps:

• Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

Steps:

• For Parfait:
• Line 9x5-inch loaf pan with plastic wrap. Puree berries and 1/4 cup sugar in blender until just smooth. Strain. Measure 1 1/3 cups puree and place in heavy small saucepan. (Reserve any remaining puree for sauce.) Simmer 1 1/3 cups puree over medium heat until reduced to scant 1 cup, stirring occasionally, about 8 minutes. Transfer to bowl and chill 30 minutes. Stir in cassis and lemon juice. Refrigerate reduced puree until ready to use.
• Combine 3/4 cup sugar, water and yolks in medium metal bowl. Set bowl over saucepan of simmering water. Using hand-held electric mixer, beat yolk mixture until it registers 140°F on candy thermometer, occasionally scraping down sides of bowl, about 5 minutes. Continue cooking 3 minutes, beating constantly. Remove from over water. Add warm melted chocolate and vanilla extract and beat until cool. Beat whipping cream in another large bowl to stiff peaks. Gently mix 1/4 of whipped cream into chocolate mixture. Fold in remaining whipped cream.
• Transfer 1 1/3 cups chocolate mixture to medium bowl. Fold in reduced berry puree. Fill prepared loaf pa n with 1/3 of remaining chocolate mixture. Cover with berry-chocolate mixture. Top with remaining chocolate mixture. Smooth top. Freeze parfait overnight. (Can be prepared 2 days ahead.)
• For Sauce:
• Puree frozen boysenberries, sugar and crème de cassis in blender or processor until smooth. Strain. Add any berry puree reserved from parfait.
• Unmold frozen parfait. Peel off plastic wrap. Slice into 1/2-inch-thick slices. Drizzle with sauce. Garnish with berries and fresh mint sprigs.

Steps:

• Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
• Beat the eggs, the egg yolks in a small bowl with an electric mixer until thick and creamy; with the motor operating, gradually beat hot chocolate mixture into egg mixture.
• Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
• Meanwhile. cut 8 30cm squares of baking paper; fold each paper square into a triangle; then roll one point over to meet the centre point.
• Twist the second point over to meet the other two points and form a cone shape.
• Staple or tape the paper cones securely to ensure that they hold their shape. Stand each cone, upright in a tall glass, place glasses on a tray.
• beat the extra cream in a small bowl of an electric mixer until soft peaks form; fold the extra cream, liqueur and nuts into the parfait mixture.
• Divide the mixture between the cones.
• Cover the cones loosely with plastic wrap; freeze; overnight.
• BERRY COMPOTE:.
• Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
• Cool 10 minutes.
• Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
• Serve with Berry Compote.