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White Chocolate Parfait
10 oz white chocolate
1 cup whipping cream
3 egg yolks
2 tsp vanilla
6 egg whites
Pinch salt
2 tablespoon granulated sugar
This rich creamy dessert is sensational served with fruit or fruit sauces. For true chocoholics, however, it is best left ungarnished.
Place chocolate in a heavy pot over low heat. Stir occasionally until chocolate is melted and looks like a thick cream. Remove from heat.
In a separate pot, heat cream until simmering. With an electric mixer, beat egg yolks until thick and lemon colored. Whisk in warm cream. Return mixture to pot and cook, stirring constantly, until mixture coates the back of a spoon. Remove from heat and beat in vanilla and chocolate until smooth. Cool completely.
With an electric mixer, beat egg whites and salt until they form soft peaks. Slowly beat in sugar until mixture is thick and glossy. Stir one quarter of whites into chocolate mixture then fold in remaining whites. Pour into bowl and refrigerate until ready to serve. Decorate with dark chocolate shavings or leaves of dark chocolate.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
