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Frozen Boysenberry and White Chocolate Parfait

Source of Recipe

Chyrel


Recipe Introduction

Begin preparing this delicious dessert at least one day ahead.

List of Ingredients

Parfait
1 16-ounce bag frozen boysenberries or blackberries, thawed
1/4 cup sugar
1 tablespoon cr�me de cassis or other berry-flavored liqueur
1/2 teaspoon fresh lemon juice

3/4 cup sugar
1/4 cup water
6 large egg yolks
3 ounces imported white chocolate (such as Lindt), chopped, melted
2 teaspoons vanilla extract
1 2/3 cups chilled whipping cream

Sauce
1 16-ounce bag frozen boysenberries or blackberries, thawed
1/4 cup sugar
2 tablespoons cr�me de cassis or other berry-flavored liqueur




Recipe

Fresh boysenberries, blackberries or strawberries
Fresh mint sprigs

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 pan 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 cr�me 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.

Serves 6.