Parfait with Black Currant and White Chocolate Recipe
Dessert is amazing! Parfait is prepared in two ways: either frozen, then the dessert is obtained as ice cream, or just very well cooled, and the dessert looks like a thick cream. A delightful combination of creamy sweetness and sour currant!!!
Heat about half of the cream portion (do not boil).
A thin stream to enter into the yolk mass. All beat.
On a low heat, boil the cream-yolk mixture for about 10 minutes until it begins to thicken (with constant stirring). Let cool slightly.
Break white chocolate and melt in a pan of barely simmering water.
Add to warm cream. Beat with a mixer or mix thoroughly. Mass completely cool.
The rest of the cream beat with sour cream in a thick foam.
Mix in the cooled egg-chocolate mixture.
Berries to sort, wash and dry (I had frozen, I pre-thawed).
Ready cream spread out on the cream (glasses) mixed with berries.
Put in the refrigerator for 3-4 hours can be overnight. When serving, decorate as desired.