White chocolate parfait

Name: White chocolate parfait
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 200 g + 250 g whipped cream; 3 TABLESPOONS Honey; 150 g + 1 tablespoon of sugar; 7-10 Tbsp Salt; 100 g white chocolate; 2 Eggs (Gr. M); 2 TABLESPOONS roasted salted peanut kernels

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

200 g + 250 g whipped cream
3 TABLESPOONS Honey
150 g + 1 tablespoon of sugar
7-10 Tbsp Salt
100 g white chocolate
2 Eggs (Gr. M)
2 TABLESPOONS roasted salted peanut kernels

Directions

1
For the caramel sauce, heat 200 g cream in a saucepan. Put honey, 150 g sugar, 1 pinch of salt and 3 tbsp water in another pot. Heat while stirring and simmer until the sauce turns golden brown.
2
Take the sauce off the stove. Carefully stir in heated cream little by little. Bring to the boil again briefly. Set aside approx. 1⁄4 of the sauce for decorating. Pour the rest of the sauce into six glasses (each containing approx. 300 ml) and chill.
3
Cut the chocolate into pieces. Melt in a hot water bath. Whip 250 g cream until stiff. Beat the eggs and 1 tbsp. sugar with the whisk of the mixer until thick and creamy. First fold in chocolate, then cream.
4
Carefully spread the chocolate cream on the cooled caramel. Freeze for about 4 hours. Coarsely chop the peanuts.
5
Remove the parfait about 15 minutes before serving. Sprinkle with peanut kernels and sprinkle with remaining sauce.