Raspberry parfait with white chocolate
Votes: 1
Parfait is a cold dessert originating in France, typically made with sugar syrup, eggs, and cream. This raspberry parfait features layers of white chocolate mousse interspersed with raspberry sauce, topped with an elegant topping of grated white chocolate and fresh berries. This no-bake dessert is quick and incredibly delicious!
Time: 30 min plus cooling time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A dessert recipe made with a layer of whipped cream with white chocolate, raspberry syrup and fresh berries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
White chocolate mousse
- 110 g chopped white chocolate
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 tsp vanilla extract
- 2 cups of raspberries
- White chocolate shavings for topping
Raspberry coulis
- 1.5 cups raspberries
- 3 tbsp. granulated sugar
- 1.5 tsp freshly squeezed lemon juice
We recommend
Recipes with similar ingredients: white chocolate, cream, powdered sugar, vanilla extract, lemon juice, raspberry
Cooking the dish according to the recipe:
- Make berry coulis sauceCombine the raspberries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat, whisking with a spoon. Use the back of a spoon to press the mixture through a fine-mesh sieve into a bowl. Chill in the refrigerator.
- Place the white chocolate and 1/4 cup heavy cream in a microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring until the chocolate is completely melted and a thick, smooth consistency is achieved.
- Make the mousse: In a large bowl, beat the remaining 1.75 cups of heavy cream with a mixer on medium-high speed until foamy. Add the powdered sugar and vanilla; beat for about 2 minutes, until soft peaks form. Gently fold about 1 cup of the whipped cream into the melted white chocolate, then fold in the remaining heavy cream until combined.
- Divide half the mousse among 6 ramekins; top each with 1 tablespoon of raspberry sauce and a few fresh berries. Layer the remaining mousse, sauce, and berries; sprinkle with white chocolate shavings. Chill in the refrigerator for at least 30 minutes.
Categories:
Similar recipes
