Black Forest Parfait
Search results for Black Forest Parfait
Ingredients
What you need
250ml PHILADELPHIA Cream For Desserts, double cream alternative
125g CADBURY Baking Dark Chocolate Melts
680g jar pitted Morello Sour Cherries, well drained and 1 cup juice reserved
1/3 cup caster sugar
1 egg white
1 tablespoon caster sugar, extra
12 OREO biscuits, broken into big pieces
250ml PHILADELPHIA Cream For Desserts, double cream alternative
125g CADBURY Baking Dark Chocolate Melts
680g jar pitted Morello Sour Cherries, well drained and 1 cup juice reserved
1/3 cup caster sugar
1 egg white
1 tablespoon caster sugar, extra
12 OREO biscuits, broken into big pieces
Black Forest Parfait
Search results for Black Forest ParfaitIngredients
What you need
250ml PHILADELPHIA Cream For Desserts, double cream alternative
125g CADBURY Baking Dark Chocolate Melts
680g jar pitted Morello Sour Cherries, well drained and 1 cup juice reserved
1/3 cup caster sugar
1 egg white
1 tablespoon caster sugar, extra
12 OREO biscuits, broken into big pieces
250ml PHILADELPHIA Cream For Desserts, double cream alternative
125g CADBURY Baking Dark Chocolate Melts
680g jar pitted Morello Sour Cherries, well drained and 1 cup juice reserved
1/3 cup caster sugar
1 egg white
1 tablespoon caster sugar, extra
12 OREO biscuits, broken into big pieces
A classic combination of chocolate and cherries with an Oreo twist. Perfect for a special occasion dinner.
Method
1. COMBINE the PHILLY and chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from heat and allow to cool.
2. COMBINE the reserved juice and extra sugar in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Boil for 5 minutes or until syrupy. Cool completely.
3. BEAT the egg white until soft peaks form; gradually beat in the extra sugar until dissolved to make a light meringue, then gently fold through the chocolate mixture.
4. ARRANGE layers of cherries and OREO alternately with chocolate mousse in 6 serving glasses. Finish each glass with an OREO, some cherries and a drizzle of syrup. Refrigerate until required.
2. COMBINE the reserved juice and extra sugar in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Boil for 5 minutes or until syrupy. Cool completely.
3. BEAT the egg white until soft peaks form; gradually beat in the extra sugar until dissolved to make a light meringue, then gently fold through the chocolate mixture.
4. ARRANGE layers of cherries and OREO alternately with chocolate mousse in 6 serving glasses. Finish each glass with an OREO, some cherries and a drizzle of syrup. Refrigerate until required.
