Serves 8 / Preparation 30mins / Cooking 3hrs 15mins
- 150 g Eggs
- 160 g Sugar
- 125 ml Water
- 200 ml whipping cream
- 150 g Sour Cream
- 200 g white chocolate
- 50 ml Vodka optional
- 1 cup rice bubbles
- 1 cup Dried Cherry
- 1 cup shredded Coconut toasted
- 1 cup tinned dark cherry in syrup
- icy pole mould
Combine the sugar and water in a saucepan and bring to the boil. Using a thermometer, check the temperature of the sugar and water until it reaches 120 degrees.
Whisk the egg yolks in a mixing machine until light and fluffy. Gradually pour the hot syrup into the egg yoke mixture and continue to whisk until cold.
Melt the white chocolate in a microwave and mix with the cold ingredients. Fold sour cream and soft whipped cream into the white chocolate and egg mixture. (Add the vodka if required)
Partly fill your moulds then place three cherries into each of your icy pole moulds. Top with the parfait mixture then insert the ice-cream stick or lid provided with the moulds. Place the moulds into your freezer for a minimum of three hours or over night.
Roughly chop your dried cherries and combine with rice crispy’s and toasted shredded coconut and place into a container.
When your parfaits are set sufficiently, melt more white chocolate and keep warm.
Boil a pot of water deep enough to plunge your ice cream mould. One at a time plunge the ice-cream moulds into the hot water for 10 second and remove from the mould, then dip into the melted white chocolate to cover completely. Roll and press into the cherry, rice crispy and coconut mixture and place back into the freezer to set.
Repeat with all the ice creams. Allow to set for one hour in the freezer then serve.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au