Double chocolate parfait

 

Kulfi (Indian ice cream)
  • 200 GRAM WHITE CHOCOLATE, chopped
  • 1 1/4 CUP CREAM
  • 1 CUP SWEETENED CONDENSED MILK
  • 50 GRAM COCONUT, grated
  • 6 <>EGG YOLKS, beaten
  • 50 GRAM ALMONDS, chopped
  • 100 GRAM DARK CHOCOLATE, chopped
    •
 
  • 2 CUPS OF CREAM, whipped
  • 3 EGG WHITES
  • 50 GRAM RAISINS
  • 50 GRAM ALMONDS, chopped
  • 50 GRAM PISTACHIOS, chopped
  • 50 GRAM CANDIED CHERRIES, chopped
  • 5 CARDAMOM PODS, cut open and use black seeds
  • 1 TBSP ROSE WATER
  • 75 GRAM SUGAR
    •

Melt the white chocolate in one cup of cream; stir in the condensed milk and the egg yolks. heat the mixture in the microwave, one minute at the time (stir in between), until it starts to thicken. Then, stir in the coconut and the almonds, pour the mixture in a rectangular form, lined with plastic foil, and freeze for three hours. Melt the dark chocolate with the remaining cream and cover the top and the sides of the parfait with this mixture. Freeze again for two hours before serving.

Mix the cream with the cherries, raisins, almonds, pistachios, rise water and cardamom. Beat the egg whites until fluffy, slowly add the sugar while beating. Stir the egg whites into the cream mixture. Put in the freezer for four hours, stir every hour or use an ice cream maker.


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