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1
MAKE THE WHITE CHOCOLATE CREAM:
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2
Place solid ivory in medium bowl.
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3
In small saucepan, bring cream to gentle boil.
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4
Remove from heat.
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5
Pour hot cream mixture over solid ivory.
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Let mixture stand for 30 seconds to melt.
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Gently whisk until smooth.
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Whisk in mascarpone cheese and vanilla.
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9
Cover mixture with plastic wrap and refrigerate for at least 4 hours.
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10
MAKE THE STRAWBERRY COULIS:
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11
Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is completely dissolved and berries are soft.
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12
Do not let mixture boil.
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13
Strain strawberry mixture through fine-meshed sieve into bowl.
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Stir in Grand Marnier, orange-flavored liqueur.
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Cover and refrigerate.
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16
PREPARE THE STRAWBERRIES:
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17
Reserve 6 small, whole berries for garnish.
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18
Hull, wash and cut berries into quarters into medium bowl.
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Sprinkle with sugar and Grand Marnier or Framboise and stir (see others above in ingredients)
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20
Let macerate in refrigerator until ready to assemble parfaits.
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21
ASSEMBLE THE PARFAITS:
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22
Cut pound cake slices into 1/4-inch cubes.
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23
Divide cubes among six parfait glasses.
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Pour 2 tablespoons strawberry coulis over cake cubes in each parfait glass.
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25
With teaspoon, toss cubes in coulis.
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26
Remove white chocolate mascarpone cream from refrigerator.
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27
Whisk to soft peaks.
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28
Fill pastry bag with large star tip (such as Ateco #8) with whipped white chocolate mascarpone cream and pipe some into each parfait glass.(You can use a plastic bag & cut a slit in one of the corners as a pastry bag.).
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29
Top with berries and pipe large rosette of white chocolate mascarpone cream on top of each parfait.
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30
Garnish with whole strawberries and refrigerate until ready to serve.
