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Receta Frozen Boysenberry And White Chocolate Parfait

Name: Frozen Boysenberry And White Chocolate Parfait
Ingredients: 1 x 16 oz bag frzn boysenberries or possibly thawed blackberries; 1/4 c. sugar; 1 Tbsp. cr&egrave,me de cassis or possibly other berry-flavored liqueur; 1/2 tsp fresh lemon juice; 3/4 c. sugar; 1/4 c. water; 6 lrg egg yolks; 3 ounce imported white chocolate (such as Lindt), minced, melted; 2 tsp vanilla extract; 1 2/3 c. chilled whipping cream; 1 x 16 oz bag frzn boysenberries or possibly thawed blackberries; 1/4 c. sugar; 2 Tbsp. cr&egrave,me de cassis or possibly other berry-flavored liqueur Fresh boysenberries blackberries or possibly strawberries Fresh mint sprigs

de Global Cookbook

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Ingredientes

1 x 16 oz bag frzn boysenberries or possibly thawed blackberries
1/4 c. sugar
1 Tbsp. cr&egrave,me de cassis or possibly other berry-flavored liqueur
1/2 tsp fresh lemon juice
3/4 c. sugar
1/4 c. water
6 lrg egg yolks
3 ounce imported white chocolate (such as Lindt), minced, melted
2 tsp vanilla extract
1 2/3 c. chilled whipping cream
1 x 16 oz bag frzn boysenberries or possibly thawed blackberries
1/4 c. sugar
2 Tbsp. cr&egrave,me de cassis or possibly other berry-flavored liqueur Fresh boysenberries blackberries or possibly strawberries Fresh mint sprigs

Direcciones

For Parfait:Line 9x5-inch loaf pan with plastic wrap. Puree berries and 1/4 c. sugar
in blender till just smooth. Strain. Measure 1 1/3 c. puree and place
in heavy small saucepan. (Reserve any remaining puree for sauce.) Simmer 1 1/3 c. puree over medium heat till reduced to scant 1 c., stirring occasionally, about 8 min. Transfer to bowl and refrigerate30 min.
Stir in cassis and lemon juice. Chill reduced puree till ready to use.
Combine 3/4 c. sugar, water and yolks in medium metal bowl. Set bowl over saucepan of simmering water. Using hand-held electric mixer, beat yolk mix till it registers 140F on candy thermometer, occasionally scraping down sides of bowl, about 5 min. Continue cooking 3 min,
beating constantly. Remove from over water. Add in hot melted chocolate and vanilla extract and beat till cold. Beat whipping cream in another large bowl to stiff peaks. Gently mix 1/4 of whipped cream into chocolate
mix. Mix in remaining whipped cream.
Transfer 1 1/3 c. chocolate mix to medium bowl. Mix in reduced berry puree. Fill prepared loaf pan with 1/3 of remaining chocolate mix. Cover with berry-chocolate mix. Top with remaining chocolate mix. Smooth top. Freeze parfait overnight. (Can be prepared 2 days ahead.)
For Sauce:Puree frzn boysenberries, sugar and crÃ¨me de cassis in blender or possibly
processor till smooth. Strain. Add in any berry puree reserved from parfait.
Unmold frzn parfait. Peel off plastic wrap. Slice into 1/2-inch-thick slices. Drizzle with sauce. Garnish with berries and fresh mint sprigs.
Serves 6.