White chocolate parfait

Name: White chocolate parfait
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 450 g Whipped cream; 3 TABLESPOONS Honey; 150 g + 1 tablespoon of sugar; 1 knife tip Salt; 100 g white chocolate; 2 Eggs (size M); 2 TABLESPOONS roasted, salted peanut kernels

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

450 g Whipped cream
3 TABLESPOONS Honey
150 g + 1 tablespoon of sugar
1 knife tip Salt
100 g white chocolate
2 Eggs (size M)
2 TABLESPOONS roasted, salted peanut kernels

Directions

1
Heat 200 g cream in a saucepan. For the caramel sauce put honey, 150 g sugar, salt and 3 tbsp water in a pot. Heat while stirring and simmer until everything turns a golden brown colour.
2
Remove from the heat, carefully stir in the cream bit by bit, bring to the boil again briefly. Set aside about 1/4 of the sauce for decoration. Pour the rest into 6 glasses (each containing approx. 300 ml) and chill.
3
Chop the chocolate, melt carefully over a warm water bath. Whip 250 g cream until stiff. Beat the eggs and 1 tbsp. sugar with the whisk of the hand mixer until thick and creamy. First stir in the chocolate, then fold in the cream.
4
Carefully spread on the cooled caramel. Freeze for 3-4 hours. Roughly chop the peanuts. Remove parfait from the freezer about 15 minutes before serving. Sprinkle with peanut kernels and sprinkle the rest of the sauce.