Best White Chocolate And Pistachio Parfait Recipes

White Chocolate and Pistachio Parfait image

Provided by Janine Ross

Categories Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

180 ml cream
250 g chocolate, coarsely chopped
6 egg yolks
2 eggs
110 g caster sugar
400 ml cream, extra
125 ml Baileys Irish Cream, liqueur
150 g shelled roasted pistachios
300 g frozen mixed berries
2 tablespoons caster sugar
1 tablespoon water

Steps:

Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
Beat the eggs, the egg yolks in a small bowl with an electric mixer until thick and creamy; with the motor operating, gradually beat hot chocolate mixture into egg mixture.
Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
Meanwhile. cut 8 30cm squares of baking paper; fold each paper square into a triangle; then roll one point over to meet the centre point.
Twist the second point over to meet the other two points and form a cone shape.
Staple or tape the paper cones securely to ensure that they hold their shape. Stand each cone, upright in a tall glass, place glasses on a tray.
beat the extra cream in a small bowl of an electric mixer until soft peaks form; fold the extra cream, liqueur and nuts into the parfait mixture.
Divide the mixture between the cones.
Cover the cones loosely with plastic wrap; freeze; overnight.
BERRY COMPOTE:.
Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
Cool 10 minutes.
Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
Serve with Berry Compote.

Nutrition Facts : Calories 606, Fat 48.6, SaturatedFat 24.7, Cholesterol 252.6, Sodium 152.2, Carbohydrate 39.4, Fiber 8, Sugar 22.2, Protein 14.5

White Chocolate Pistachio Truffles image

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h10m

Yield about 4 dozen

Number Of Ingredients 5

One 14-ounce can sweetened condensed milk
1/2 cup pistachio butter (available at Walmart)
1 1/2 pounds white chocolate chips
1 tablespoon coconut oil
1/2 cup finely chopped pistachios

Steps:

Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
Line a sheet pan with parchment paper and set aside.
Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.