Champagne Parfait Recipe
opalys white chocolate crèmeux, strawberry granita
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Ingredients
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Champagne Parfait Ingredients
Method
Champagne Parfait Directions
Prepare the White Chocolate Crèmeux
In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the Opalys white chocolate, stirring until fully melted and combined.
Make the Custard
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Gradually add the warm cream mixture to the yolks, whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
Incorporate Champagne
Remove the custard from heat and add the champagne. Mix well and let it cool to room temperature. Once cooled, refrigerate until set, about 2 hours.
Prepare Strawberry Granita
In a blender, combine strawberries, lemon juice, and water. Blend until smooth. Pour the mixture into a shallow dish and freeze for about 2 hours, scraping with a fork every 30 minutes to create a fluffy texture.
Assemble the Parfait
Once the white chocolate crèmeux is set and the strawberry granita is fluffy, layer the crèmeux and granita in serving glasses. Start with a layer of crèmeux, followed by a layer of granita. Repeat until glasses are filled.
Garnish
Top with fresh mint leaves for garnish. Serve immediately.