- 250g White chocolate
- 2lt Double cream
- 18 Egg yolks
- 450g Caster sugar
- 100 ml Kalula
- 40 ml Vodka
white russian iced parfait
Ingredients
Method
Melt chocolate in Bain Marie.
Whisk the cream until stiff.
Whisk egg yolks and sugar over Bain Marie into a sabayon. Chill slightly in a bowl of iced water.
Fold in the whipped cream and then add the Kalula and vodka.
Pour into double cling film lined terrine moulds and freeze.
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