Zutaten für Godiva White Chocolate Mascarpone Cream Strawberry Parfait
- Godiva Ivory Chocolate Bars
- Heavy Cream
- 8 ounces mascarpone cheese
- Vanilla Extract
- Frozen Unsweetened Strawberries
- Granulated Sugar
- Grand Marnier
- Strawberry
- Poundcake
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Zubereitung von Godiva White Chocolate Mascarpone Cream Strawberry Parfait
- **Make the White Chocolate Cream:**
- Place 8 ounces of Godiva white chocolate, finely chopped, in a medium bowl.
- In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Do not boil.
- Remove from heat and pour the hot cream over the chopped white chocolate.
- Let stand for 30 seconds to melt the chocolate.
- Gently whisk until completely smooth and creamy.
- Whisk in 8 ounces mascarpone cheese and 1 teaspoon vanilla extract.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours.
- **Make the Strawberry Coulis:**
- Combine 1 pound frozen strawberries and 1/2 cup granulated sugar in a medium saucepan.
- Cook over medium heat, stirring constantly, until the sugar is dissolved and the berries are soft (about 5-7 minutes). Do not boil.
- Strain the mixture through a fine-mesh sieve into a bowl.
- Stir in 2 tablespoons Grand Marnier (or other orange liqueur).
- Cover and refrigerate.
- **Prepare the Strawberries:**
- Reserve 6 small, whole strawberries for garnish.
- Hull, wash, and cut the remaining strawberries into quarters.
- Place the quartered strawberries in a medium bowl. Sprinkle with 2 tablespoons sugar and 1 tablespoon Grand Marnier or framboise (raspberry liqueur).
- Gently stir and let macerate in the refrigerator until ready to assemble.
- **Assemble the Parfaits:**
- Cut 4 ounces pound cake into 1/4-inch cubes.
- Divide the pound cake cubes among six parfait glasses.
- Pour 2 tablespoons of strawberry coulis over the cake cubes in each glass.
- Gently toss the cubes in the coulis.
- Remove the white chocolate mascarpone cream from the refrigerator and whisk to soft peaks.
- Transfer the cream to a piping bag fitted with a large star tip.
- Top each parfait with the macerated strawberries.
- Pipe a large rosette of white chocolate mascarpone cream on top of each parfait.
- Garnish with the reserved whole strawberries.
- Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
546g
Fat
267g
Carbs
50g
