Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - White Chocolate-blackberry Parfait
Famous Authors (View All Authors)
Fruit - White Chocolate-blackberry Parfait Post by :fantasma Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3290

Click below to download : Fruit - White Chocolate-blackberry Parfait (Format : PDF)

Fruit - White Chocolate-blackberry Parfait

Categories : Dessert

Amount Measure Ingredient -- Preparation Method

Blackberry Sauce:
I cup fresh blackberries or frozen unsweetened, unthawed
1/4 cup sugar
1/4 cup water

Mousse:
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup water
1/4 cup sour cream
4 teaspoons fresh lemon juice
1-1/2 cups chilled whipping cream
Additional blackberries (for garnish)


For sauce, combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stir occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.

For mousse, combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes. Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture.

Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.

Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over. Garnish parfaits with additional blackberries and serve.

4 servings


If you like this book please share to your friends :
NEXT BOOKS

Fruit - Baked Blueberry French Toast Fruit - Baked Blueberry French Toast

Fruit - Baked Blueberry French Toast
1 (24-inch) baguette 6 large eggs 3 cups whole milk 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla 1 cup packed brown sugar 1 cup pecans (about 3 ounces) 1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter 1/4 teaspoon salt 2 cups blueberries (about 12 ounces) Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least
PREVIOUS BOOKS

Fruit - Jerilyn's Nortwest Blackberry Cobbler Fruit - Jerilyn's Nortwest Blackberry Cobbler

Fruit - Jerilyn's Nortwest Blackberry Cobbler
Filling: 6 cups blackberries -- rinsed 1 1/4 cups sugar 1/4 cup all-purpose flour Batter: 2 cups all-purpose flour 1 cup sugar -- + 1 tbsp. 1 tbsp. baking powder 1 tsp. salt 1 cup milk 8 tbsp. unsalted butter -- melted 1/4 tsp. ground nutmeg 1 cup heavy whipping cream Preheat oven to 350°F. Make filling: Mix the berries, sugar and flour together in a large bowl, and pour into a 15" nonreactive oval baking dish. Make batter: Combine flour, 1 cup sugar, baking powder, and salt in food processor. Process to combine. Then add milk and melted butter and
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT