Frozen Boysenberry And White Chocolate Parfait

Recipe Ingredients

		Parfait
1		Bag frozen boysenberries - (16 oz) - thawed
		= (or blackberries
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Creme de cassis
		= (or other berry-flavored liqueur)
1/2 teaspoon	2.5ml	Fresh lemon juice
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	59ml	Water
6 cups	1188g / 41oz	Egg yolks (large)
3 oz	85g	Imported white chocolate - chopped, melted
		= (such as Lindt)
2 teaspoons	10ml	Vanilla extract
1 2/3 cups	394ml	Chilled whipping cream
		Sauce
1		Bag frozen boysenberries - (16 oz) - thawed
		= (or blackberries
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Creme de cassis
		= (or other berry-flavored liqueur)
		Fresh boysenberries, blackberries or
		Strawberries
		Fresh mint sprigs - for garnish

Recipe Instructions

For Parfait: Line 9- by 5-inch loaf pan with plastic wrap. Puree berries and 1/4 cup sugar in blender until just smooth. Strain. Measure 1 1/3 cups puree and place in heavy small saucepan. (Reserve any remaining puree for sauce.)

Simmer 1 1/3 cups puree over medium heat until reduced to scant 1 cup, stirring occasionally, about 8 minutes. Transfer to bowl and chill 30 minutes. Stir in cassis and lemon juice. Refrigerate reduced puree until ready to use.

Combine 3/4 cup sugar, water and yolks in medium metal bowl. Set bowl over saucepan of simmering water. Using hand-held electric mixer, beat yolk mixture until it registers 140 degrees on candy thermometer, occasionally scraping down sides of bowl, about 5 minutes. Continue cooking 3 minutes, beating constantly. Remove from over water. Add warm melted chocolate and vanilla extract and beat until cool.

Beat whipping cream in another large bowl to stiff peaks. Gently mix 1/4 of whipped cream into chocolate mixture. Fold in remaining whipped cream.

Transfer 1 1/3 cups chocolate mixture to medium bowl. Fold in reduced berry puree. Fill prepared loaf pan with 1/3 of remaining chocolate mixture. Cover with berry-chocolate mixture. Top with remaining chocolate mixture. Smooth top. Freeze parfait overnight. (Can be prepared 2 days ahead.)

For Sauce: Puree frozen boysenberries, sugar and creme de cassis in blender or processor until smooth. Strain. Add any berry puree reserved from parfait.

Unmold frozen parfait. Peel off plastic wrap. Slice into 1/2-inch-thick slices. Drizzle with sauce. Garnish with berries and fresh mint sprigs.

This recipe yields 6 servings.

Source:
Bon Appetit, April 1991

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