White Chocolate & Champagne Parfait

Prep time: 12 hrs | Serves: 4-6

Ingredients:

• 150g white chocolate, finely chopped

• 300g double cream

• 3 egg yolks (60g)

• 60g caster sugar

• 80g champagne or sparkling wine

• 1g sea salt

• Zest of ½ lemon (2g)

Method:

1. Melt the white chocolate gently over a bain-marie or in short bursts in the microwave. Set aside to cool slightly.

2. Place the egg yolks and caster sugar into a heatproof bowl. Set over a pan of gently simmering water and whisk until pale, thick and warm to the touch.

3. Slowly whisk in the champagne and continue whisking for 1–2 minutes until smooth and lightly aerated. Remove from the heat.

4. Stir the melted white chocolate into the yolk mixture, followed by the lemon zest and sea salt.

5. Whip the double cream to soft peaks, then gently fold it into the white chocolate mixture until smooth and light.

6. Spoon into a lined loaf tin or jars, smooth the top and cover.

7. Freeze for at least 6 hours or overnight until set.

8. Remove from the freezer 5–10 minutes before serving to soften slightly.

9. Taste and adjust — a touch more lemon zest or a pinch of salt to suit your palate.

Storage:

Once frozen, store in an airtight container in the freezer for up to 1 month. Slice or spoon while semi-frozen for the perfect parfait texture.