White Chocolate Parfait with Cranberries
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Ingredients
- 1 Vanilla bean
- 500 ml milk
- 2 Eggs
- 4 egg yolks
- 100 g sugar
- 40 ml white rum
- 250 ml heavy cream (30%)
- 100 g white chocolate
- 1 untreated orange (zest)
- 50 g dried cranberries
- 50 g crunchy chocolate spheres
Instructions
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1.
Line a loaf pan with plastic wrap.
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2.
Split the vanilla bean lengthwise, scrape out the seeds and combine both with the milk; bring to a boil. Strain through a sieve. Separate the eggs; beat all yolks with sugar and rum over a double boiler until creamy. Gradually add the hot milk while stirring (do not let it boil). Roughly chop the chocolate and melt it over a double boiler, then fold into the custard and chill. Whip the egg whites and cream separately to stiff peaks; fold in the cream first, then the whites. Fold in orange zest, chopped cranberries, and chopped crunchy spheres (reserve some for garnish). Pour the mixture into the prepared pan and freeze for at least 4 hours.
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3.
About 10 minutes before serving, remove from freezer, pour out, peel off the plastic wrap, and serve garnished with reserved cranberries, orange zest, and crunchy spheres.
