Godiva White Chocolate Mascarpone Cream Strawberry Parfait Recipe

How to Make Godiva White Chocolate Mascarpone Cream Strawberry Parfait

1. **Make the White Chocolate Cream:**
2. Place 8 ounces of Godiva white chocolate, finely chopped, in a medium bowl.
3. In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Do not boil.
4. Remove from heat and pour the hot cream over the chopped white chocolate.
5. Let stand for 30 seconds to melt the chocolate.
6. Gently whisk until completely smooth and creamy.
7. Whisk in 8 ounces mascarpone cheese and 1 teaspoon vanilla extract.
8. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours.
9. **Make the Strawberry Coulis:**
10. Combine 1 pound frozen strawberries and 1/2 cup granulated sugar in a medium saucepan.
11. Cook over medium heat, stirring constantly, until the sugar is dissolved and the berries are soft (about 5-7 minutes). Do not boil.
12. Strain the mixture through a fine-mesh sieve into a bowl.
13. Stir in 2 tablespoons Grand Marnier (or other orange liqueur).
14. Cover and refrigerate.
15. **Prepare the Strawberries:**
16. Reserve 6 small, whole strawberries for garnish.
17. Hull, wash, and cut the remaining strawberries into quarters.
18. Place the quartered strawberries in a medium bowl. Sprinkle with 2 tablespoons sugar and 1 tablespoon Grand Marnier or framboise (raspberry liqueur).
19. Gently stir and let macerate in the refrigerator until ready to assemble.
20. **Assemble the Parfaits:**
21. Cut 4 ounces pound cake into 1/4-inch cubes.
22. Divide the pound cake cubes among six parfait glasses.
23. Pour 2 tablespoons of strawberry coulis over the cake cubes in each glass.
24. Gently toss the cubes in the coulis.
25. Remove the white chocolate mascarpone cream from the refrigerator and whisk to soft peaks.
26. Transfer the cream to a piping bag fitted with a large star tip.
27. Top each parfait with the macerated strawberries.
28. Pipe a large rosette of white chocolate mascarpone cream on top of each parfait.
29. Garnish with the reserved whole strawberries.
30. Refrigerate until ready to serve.