Lemon Raspberry Parfait with White Creme Mousse
Details
- Time
- 1 hour
- Skill Level
- Beginner
- Yields
- 4 servings
HERSHEY'S CHIPITS Lemon Raspberry Parfait with White Creme Mousse is the perfect addition to your next brunch party!
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 5 minutes
- Cool Time
- 35 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/4 cupHERSHEY'S CHIPITS White Creme Chips (plus 3 tbsps), divided (105 mL)
-
3/4 cupheavy whipping cream or 35% whipping cream (plus 1 tbsp), divided (190 mL)
-
1 1/2 cupsvanilla sponge cake, chopped (375 mL)
-
1 1/2 cupslemon curd (375 mL)
-
1 3/4 cupsraspberries, divided (425 mL)
-
mint leaves, for garnish
Key Ingredients
Directions
Equipment Needed
Saucepan
Stovetop
Mixer
1
Add 3 tbsps (45 mL) HERSHEY’S CHIPITS – White Creme Chips and 1 tbsp (15 mL) cream to small heavy-bottomed saucepan set over low heat. Cook, stirring frequently, for 3 to 5 minutes or until chocolate is melted and mixture is smooth. (Alternatively, add chips and cream to microwave-safe container and cook on HIGH, stirring every 30 seconds, for 30 to 60 seconds or until melted.) Let cool to room temperature but don’t let mixture solidify.
2
Whip remaining cream in medium bowl using handheld electric or stand mixer until stiff peaks form. Fold in white crme mixture.
3
Layer 3 tbsps (45 mL) sponge cake, 3 tbsps (45 mL) lemon curd, 3 tbsps (45 mL) raspberries and 3 tbsps (45 mL) cream–white chocolate mixture into four 1 1/2 cups (375 mL) serving glasses or ramekins. Repeat layers once more, ending with cream–white chocolate mixture.
Tip
For variety, choose your favourite chopped fruit or berries for this recipe.
4
Garnish with remaining raspberries and chill for at least 30 minutes.
5
Meanwhile, microwave remaining white chocolate in small microwave-safe bowl, stirring every 30 seconds, for 2 to 3 minutes or until melted. Drizzle over parfait, and garnish with mint leaves before serving.
