A while ago I wrote about savoury parfait when I made a duck liver parfait that I served with onion marmalade. Savoury parfaits are great to serve as either starters or pre-dinner snack with toasted brioche.
But today I made white chocolate parfait. Sweet, rich and absolutely to die for! A little espresso added to the mixture helps with balance – not that sweetness should ever be a problem for anyone. Make the parfait a day in advance and keepit in the fridge. Half an hour before serving them, pop them into the freezer so that they’re well chilled. It just tastes much better. Parfait is a lovely summer dessert and it’s quite easy to prepare. Try it with different flavours like berry, lime or nougat.