Ingredients
180ml double cream
250g white chocolate, chopped coarsely
2 teaspoons of Advieh-E Khoresh by Camelēr Spice Co.
6 egg yolks
2 eggs
110g caster sugar
400ml double cream, extra
125ml Irish cream liqueur
150g toasted shelled pistachios, chopped finely
Strawberry compôte recipe by Camelēr Spice Co.
Method:
- Prepare the chocolate mixture by combining the cream, chopped chocolate, and spices in a medium saucepan. Stir over low heat until the mixture is smooth and well combined.
- In a separate small bowl, use an electric mixer to beat the egg yolks, whole eggs, and caster sugar until the mixture becomes thick and creamy. Gradually add the spiced hot chocolate mixture to the egg mixture while continuing to beat until fully incorporated.
- Transfer the parfait mixture to a large clean bowl, cover it, and refrigerate for 30 minutes or until the mixture thickens slightly.
- In a small bowl, beat the extra cream with an electric mixer until soft peaks form.
- Combine all the compôte ingredients in a small saucepan. Stir over low heat until the sugar has dissolved. Allow the mixture to cool for 10 minutes.
- Spoon a layer of the parfait mixture into the bottom of each serving bowl. Add a layer of whipped cream on top of the parfait. Spoon a layer of berry compôte over the whipped cream. Sprinkle some of the toasted nuts on top.
- Cover the bowls with cling film and refrigerate for at least 2 hours or until the parfait is well set. Serve chilled.