cakecrumbs.livejournal.

com

Checkered Berry Parfait

Ingredients
Strawberry Layer 200g fresh strawberries, hulled 1 tbsp caster sugar 150g white chocolate, chopped 1/4 cup cream 2 eggs, separated Blackberry Layer 200g fresh strawberries, hulled 1 tbsp caster sugar 150g white chocolate, chopped 1/4 cup cream 2 eggs, separated Berry Sauce 500g fresh strawberries 2 tbsp caster sugar 1/4 cup tepid water For assembly 1 egg white, extra Pastry brush

Method
1. Line the base and sides of a lamington tin (approx 28x18cm) with plastic wrap or baking paper. 2. For the strawberry layer: Process berries until smooth. Pass mixture through a fine mesh sieve to remove seeds if desired. Stir in caster sugar. 3. Heat cream in a small saucepan over medium heat, stirring. Once cream has begun to boil, remove from heat and add the chocolate. Stir until chocolate has melted. Allow to cool a little, then stir in the egg yolks.
C AK E C R U M B S . L I V E J O U R N AL . C O M F AC E B O O K . C O M / C AK E C R U M B S L J C AK E C R U M B S . D E V I AN T AR T . C O M

cakecrumbs.livejournal.com 4. Combine berry mixture and chocolate mixture in a medium bowl. 5. Whip cream to soft peaks, then fold through the berry mixture a third at a time . 6. Whip egg whites to soft peaks, then fold through the berry mixture a third at a time. Ensure this is done gently to avoid deflating the egg whites. 7. Pour mixture into tin, then place in the freezer until firm. 8. For the blackberry layer: Once strawberry layer is set, repeat steps 2-6 using the blackberries. Pour blackberry mixture on top of strawberry layer in the tin and allow to set, preferably overnight. 9. For the berry sauce: Process strawberries until smooth. Strain through a fine mesh sieve to remove seeds, then transfer to a bowl or Tupperware container. Stir in caster sugar, and enough water to achieve desired consistency (I like the thick consistency the sauce has naturally so I do not add water). Store in the fridge until required. 10. To assemble: Lightly beat egg white. Remove parfait from the freezer and turn onto a cool work surface. Using a ruler to measure and a long, sharp knife, cut the parfait lengthways in half. Brush the surface of one bar with egg white, then place the second bar on top so that the colours are alternating horizontally. If parfait is beginning to melt, return to the freezer for a few moments. 11. Cut the parfait in half lengthways, and then cut those halves in half again. Turn two of the slices upside down: brush the sides with egg white, then joint the lengths together so that the colours of adjacent lengths are facing opposite directions. You will have a long bar with a chequered pattern running through it. 12. Wrap the parfait tightly in plastic wrap; press the bars together gently, but firmly, to ensure they have joined and there are no gaps. Place it back in the pan or suitable sized container and return to the freezer until ready to serve. 13. To serve: Spoon some of the berry sauce onto a serving plate. Remove the parfait from the freezer and slice acrossways (as you would a loaf of bread). Assemble onto serving platter. Serve with fresh berries.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M