Poppy seed White Chocolate Parfait with Strawberries
Padma says “On one of my visits to Napa Valley during my 16 years stay in California, I chanced upon this recipe in the hotel that I was staying at. As luck would have it, I also happened to have the Muscat wine with me which I had bought there. So it was only natural that upon my return back home the first thing I wanted to do was to try out this recipe.
My two little girls (they are all grown up now) declared it a super hit and after that the recipe got buried under the file all forgotten about.
In the meantime I relocated to India and IFF happened which made me dig out my collection of recipes. I think I can vouch for most of us when I say that IFF had made us all go through our treasure trove of recipes and put up our best.
Just a few days back I posted another dessert (cold) recipe and asked my daughter which one she liked more and needless to say the answer was Poppy Seed White Chocolate Parfait.”
Ingredients for Parfait:
1/2 cup white chocolate, finely chopped
2 tbsps poppy seeds
3 egg whites, room temperature
Pinch of salt
2 cups whipping cream
1/2 cup granulated sugar
Melt chocolate in the top of a double broiler and keep warm. In a large mixing bowl, whip egg whites with salt until soft peaks form. Continue whipping, adding sugar 2 tbsps at a time, until stiff peaks form. In a separate bowl, beat cream until stiff. Fold whipped cream into reserved whites. Working quickly, fold warm chocolate into cream mixture until completely incorporated. Fold in poppy seeds. Spoon mixture into a loaf pan and freeze several hours, or overnight, until firm.
2 cups strawberries, cleaned and sliced
1/4 cup granulated sugar
1/4 cup Muscat (It’s a sweet dessert wine)
1 tsp orange zest
Combine strawberries with sugar, wine and orange zest. Set aside for 15 minutes to blend flavors.
-Recipe by Padma S Anagol