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Title: Lemon Cointreau Parfait
Categories: Dessert Fruit
Yield: 6 Servings
| 4 | lg | Eggs |
| 1 | c | Sugar |
| 2/3 | c | Fresh lemon juice |
| 6 | oz | Grated white chocolate |
| 1/4 | c | Cointreauliqueur |
| 2 | c | Whipping cream |
| 2 | c | Pureed blackberries |
| 1 | c | Whole blackberries |
Chill cream, bowl, and beaters well.
Beat eggs until light in color. Beat in sugar, then stir in lemon juice. Transfer mixture to the top of a double boiler, and cook over simmering water, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon when lifted from pan.
Remove pan from heat, and stir in white chocolate until completely incorporated. Stir in Cointreau. Set lemon cream aside to cool.
Whip cream until it forms soft peaks. When lemon cream has cooled to room temperature, fold in whipped cream. Refrigerate 2 hours. Alternate layers of the Lemon Cream with pureed blackberries in six parfait glasses, making three layers of each and reserving enough pureed berries for topping. Top each parfait with whipped cream, remaining pureed berries and fresh blackberries.
from Bristo Lancaster restaurant, Houston, Tx, as printed in Texas Magazine, Apr 5, 98
typed and posted by teri Chesser 4/98
From: Teri Chesser Date: 04-18-98 (00:36) The Once And Future Legend (7) Home Cooki
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