MANILA, Philippines — We are constantly looking for quick and easy desserts to prepare at home, whether it be for special occasions or just for the family to enjoy. Nothing beats having something lightly sweet to end a satisfying meal with.
On the other hand, Chef Jill Sandique, who is one of the best pastry chefs in the metro, is constantly experimenting in her kitchen. She likes to develop new and simple dessert recipes that will delight dessert lovers. Just recently, she came up with a no-bake dessert that is quick and easy to prepare, Innobake White Chocolate Berry Parfait.
“The cream cheese makes the white chocolate ganache a bit tangy, while the berries provide a sweet and slightly sour contrast. Rich, creamy and indulgent but not at all coying, this dessert can be enjoyed throughout the year,” said Chef Jill.
Innobake White Chocolate Berry Parfait
Ingredients:
125 grams Patissier White Chocolate buttons
125 ml. Vermuyten Topping Royale
60 grams Oligold Cream Cheese, softened
125 ml. Vermuyten Topping Royale
25-30 grams granulated sugar (optional)
1/2 tsp. pure vanilla extract
1 tbsp. Kirsch, Framboise or Cassis (optional)
Store-bought mulberry, blackberry, blueberry or strawberry pie filling
Mint leaves, for garnish
Procedure:
1. Put the Patissier White Chocolate buttons in a clean bowl. Set aside briefly.
2. Heat 125 ml. Vermuyten Topping Royale in a small saucepan over low heat until just barely simmering. Pour this over the white chocolate and let sit for 5 minutes, then stir to combine the melted chocolate. Add cream cheese and blend well. Set aside to cool.
3. In another bowl, whisk together the other 125 ml. Vermuyten Topping Royale with granulated sugar (if using) and vanilla extract until soft peaks form. Fold into the white chocolate and cream cheese mixture. Add the liqueur (if using) and mix well.
4. Spoon or pipe a little of the mixture into individual serving containers. Top with a teaspoon of the berry filling. Spoon some more of the mixture into the container and top with another teaspoon of the berries. Chill for at least 4 hours.
5. When ready to serve, garnish with a fresh mint leaf. Serve immediately.
*Yield: 4 to 5 servings.
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