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White Chocolate and Pistachio Parfait

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“This one would be ideal for our Southern Hemisphere Christmas, something different and pleasing to the eye. From Australian Womens Weekly”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
  2. 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.
  3. Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
  4. 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.
  5. Twist the second point over to meet the other two points and form a cone shape.
  6. 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.
  7. 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.
  8. Divide the mixture between the cones.
  9. Cover the cones loosely with plastic wrap; freeze; overnight.
  10. BERRY COMPOTE:
  11. Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
  12. Cool 10 minutes.
  13. Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
  14. Serve with Berry Compote.

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