Executive Chef Chris Nugent
Les Nomades
Chicago, Illinois

Raspberry Chambord and White Chocolate Parfait

Serves 6

 

 

Parfait

6 ounces Chambord liqueur

1 pint fresh raspberries

4 ounces white chocolate (fine shaved)

6 sprigs fresh mint

1 tablespoon powdered sugar

 

Raspberry Mousse

¾ cup raspberry puree

¾ cup heavy cream

¼ cup + ½ teaspoon powdered sugar

1 tablespoon Chambord liqueur

1 teaspoon gelatin powder (flavorless)

 

In a mixer with a whip attachment add whip heavy cream and powdered sugar, whip until soft peaks form. Fold in raspberry puree; set aside. In a small microwave safe cup mix liqueur and gelatin powder; microwave for 20 seconds. Fold liqueur into whipped cream until well combined; refrigerate 30 minutes before assembling parfait.

 

To assemble layer raspberry mousse, fresh raspberries, white chocolate and Chambord liqueur in a champagne glass; garnish with powdered sugar and fresh mint.

 

Note: Raspberry puree may be substituted with 2 pints fresh raspberries ¼ cup granulated sugar and ¼ cup of water simmered for 10 minutes; pureed in a blender and passed through a fine sieve; refrigerate until cold.

 

 
 

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