Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
White Chocolate-Raspberry Parfaits
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 50 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 451
- Total Fat
- 35 g
- Saturated Fat
- 22 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 94 mg
- Sodium
- 39 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 50 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 451
- Total Fat
- 35 g
- Saturated Fat
- 22 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 94 mg
- Sodium
- 39 mg
Ingredients
Directions
- Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
- Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
- Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
