Ingredients:
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
Directions:
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.
Servings: 8
Time preparation: 10 min.
Time total: 10 min.