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White chocolate & Irish cream parfait
White chocolate & Irish cream parfait
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Prep Time:
395 minutes
Cook Time:
Total Time:
395 minutes
Indulge in a decadent white chocolate and Irish cream parfait topped with delicate Persian fairy floss for a truly memorable dessert.
Ingredients:
  • 200g white chocolate, broken into pieces
  • 500ml custard
  • 125ml liqueur
  • 300ml thickened cream
  • 2.50 gm ground cinnamon
  • Vanilla-flavoured Persian fairy floss (pashmak. See note), to serve
Instructions:
  • Grease a 1-liter pyramid-shaped terrine or loaf pan and line it with plastic wrap, ensuring plenty hangs over the edges.
  • Melt the chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then set aside.
  • Heat custard in a saucepan over medium heat until it's almost boiling. Combine with chocolate and let it cool. Mix in Baileys.
  • Whip cream until soft peaks form, then gently fold it into the custard mixture. Transfer the mixture into a terrine, cover it with overhanging wrap, and freeze for a minimum of 6 hours or overnight until firm.
  • To present, invert parfait onto a platter, unwrap, and slice into thick pieces. Sprinkle with cinnamon and decorate with fairy floss.

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