A stylish dessert for Mother's Day

This white chocolate parfait is simple to make, but sure to impress on special occasions.

Some cynics might comment that events like this week's Mother's Day are mainly the invention of the greetings card industry. But rather like Valentine's day last month, Mothering Sunday is also a boon to the catering industry, just about guaranteeing a full restaurant at an otherwise quiet time of the year.

In my experience, ladies at such a lunch will often request a chocolate dessert; hence this simple but stylish white chocolate parfait, a dish that is bound to please anyone's mother. It even stands a chance of impressing the mother-in-law.



Serves four people

100ml milk
50ml coconut milk
300g best-quality white chocolate, coarsely chopped
450ml double cream

Chocolate sauce:
10g caster sugar
50g cocoa powder
200ml water
20g bitter chocolate (70 per cent cocoa solids)
15g unsalted butter

1. To make the parfait, bring the milk and coconut milk to the boil in a medium saucepan. Remove from the heat and whisk in the white chocolate. Chill in the fridge for 10 minutes.

2. Whisk the double cream to soft peaks and fold into the white chocolate mixture.

3. Pour the mixture into a terrine mould and freeze overnight.

4. To make the dark chocolate sauce, bring the caster sugar, cocoa powder and water to the boil, stirring well all the time.

5. Remove the pan from the heat and whisk in the chocolate and butter. Chill in the fridge until needed.

6. Slice the terrine carefully with a warm knife, placing one serving on each plate. Spoon the chocolate sauce decoratively around the parfait and serve.

- Dr Duckham is a GP in Tongue and Armadale, Sutherland, and runs Restaurant Cote du Nord, Farr Bay Inn, Sutherland.

Email comments or queries to GPcolumnists@haynet.com


Elegusto recommends

The wonderfully light nature of this parfait demands a sweet wine with finesse and fragrance. Try these two, available from elegusto.co.uk.

Domaine Larredya Jurancon £16.10 per bottle

Made from Petit Manseng grapes grown on the steep terrasses common in this part of France and matured in wood, this must be one of the best examples of this style of wine. It is peachy, but offers more: citrus, honeyed, but with a firm acidity, making the wine rich and long in the mouth, powerful yet elegant.

Paul Cluver Late Harvest Riesling £10 per half bottle

A suitable alternative to the Jurancon, from Elgin in South Africa. The cool climate of Paul's estate encourages the slow ripening of his grapes and the production of wines rivalling some of those made in Burgundy.

To buy or learn more about these wines, click on to the GP Life Club area of the Elegusto website at www.elegusto.co.uk/gp.

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