Brasted’s White Chocolate & Morello Cherry Parfait

with Black Cherry Sorbet & White Chocolate Cookie Crumbs

Serves 6-8

For the Parfait

Ingredients

120g (4¼oz) egg yolks 100g (3½oz) white chocolate
200g (7oz) caster sugar 150g fresh cherries soaked in some warmed kirsh/vodka
500ml (2 cups) double cream

100g (3½oz) white chocolate
200g (7oz) caster sugar 150g fresh cherries soaked in some warmed kirsh/vodka
500ml (2 cups) double cream

Method

Put the egg yolks in an electric mixer and mix them at a slow speed. Place the sugar in a small saucepan with a little water and bring to the boil for 5 minutes. Pour the hot sugar into the yolks and turn up the speed in the mixer a little. When the yolks are cold and frothy, remove from mixer.
Melt the chocolate and fold into the yolks in a mixing bowl. Semi-whip the cream and fold this into chocolate mix. Remove the cherries from the kirsch and chop into quarters. Add them to the mix with 2 tbsp of the liquor. Pour the mix into small pots, and freeze overnight.

For the Sorbet

Ingredients

50g/2oz caster sugar
50g/2oz glucose
50ml/2fl oz water
300g/10½oz cherries, puréed

Method

For the cherry sorbet, place the sugar, glucose and water into a pan and heat gently, stirring occasionally, until the sugar has dissolved. Simmer for a further 1-2 minutes, then stir in the cherry purée. Remove from the heat and set aside to cool. Transfer the sorbet mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the sorbet into a freezer-proof container and place into the freezer to chill before serving.

For the White chocolate cookie crumbs

Ingredients

100g/3½oz butter, softened
150g/5oz light brown sugar
1 free range egg
250g/9oz plain flour
50g/2oz toasted hazelnuts, chopped
150g/5oz white chocolate chips
½ tsp bicarbonate of soda

Method

Cream the butter and sugar together in a bowl, then beat in the eggs until well combined. Stir in the flour, bicarbonate of soda, nuts and chocolate. Place walnut-sized balls of the mixture onto a baking sheet, about 5cm/2in apart. Bake for 8-10 minutes, then remove from the oven and set aside to cool then blitz to crumbs.


Recipe provided by Brasteds