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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 crème 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 crème 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 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.

Serves 6.