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1
Line 9x5-inch loaf pan with plastic wrap.
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2
Puree berries and 1/4 cup sugar in blender until just smooth.
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3
Strain.
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4
Measure 1 1/3 cups puree and place in heavy small saucepan.
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5
(Reserve any remaining puree for sauce.)
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6
Simmer 1 1/3 cups puree over medium heat until reduced to scant 1 cup, stirring occasionally, about 8 minutes.
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7
Transfer to bowl and chill 30 minutes.
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8
Stir in cassis and lemon juice.
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9
Refrigerate reduced puree until ready to use.
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10
Combine 3/4 cup sugar, water and yolks in medium metal bowl.
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11
Set bowl over saucepan of simmering water.
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12
Using hand-held electric mixer, beat yolk mixture until it registers 140F on candy thermometer, occasionally scraping down sides of bowl, about 5 minutes.
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13
Continue cooking 3 minutes, beating constantly.
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14
Remove from over water.
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15
Add warm melted chocolate and vanilla extract and beat until cool.
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16
Beat whipping cream in another large bowl to stiff peaks.
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17
Gently mix 1/4 of whipped cream into chocolate mixture.
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18
Fold in remaining whipped cream.
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19
Transfer 1 1/3 cups chocolate mixture to medium bowl.
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20
Fold in reduced berry puree.
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21
Fill prepared loaf pa n with 1/3 of remaining chocolate mixture.
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22
Cover with berry-chocolate mixture.
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23
Top with remaining chocolate mixture.
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24
Smooth top.
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25
Freeze parfait overnight.
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26
(Can be prepared 2 days ahead.)
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27
Puree frozen boysenberries, sugar and creme de cassis in blender or processor until smooth.
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28
Strain.
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29
Add any berry puree reserved from parfait.
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30
Unmold frozen parfait.
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31
Peel off plastic wrap.
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32
Slice into 1/2-inch-thick slices.
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33
Drizzle with sauce.
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34
Garnish with berries and fresh mint sprigs.
