Champagne Parfait Recipe
opalys white chocolate crèmeux, strawberry granita
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Ingredients
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Champagne Parfait
Strawberry Granita
Method
Preparation of Champagne Parfait
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Remove and squeeze out excess water.
Melt the White Chocolate
In a heatproof bowl, melt the Opalys white chocolate over a double boiler until smooth. Remove from heat.
Combine Ingredients
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the softened gelatin, stirring until dissolved. Add the hot cream mixture to the melted chocolate, whisking until fully combined.
Add Champagne and Vanilla
Stir in the champagne and vanilla extract. Allow the mixture to cool slightly before pouring into serving glasses.
Chill
Refrigerate the parfaits for at least 2 hours or until set.
Preparation of Strawberry Granita
Blend the Ingredients
In a blender, combine the fresh strawberries, sugar, and lemon juice. Blend until smooth.
Freeze the Mixture
Pour the strawberry mixture into a shallow dish and place it in the freezer. Freeze for about 2 hours, scraping with a fork every 30 minutes to create a flaky texture.
Assembly
Serve the Parfait
Once the parfaits have set and the granita is ready, layer the strawberry granita on top of the white chocolate crèmeux in the serving glasses. Garnish with fresh strawberries, if desired.