Create a dessert to remember with this white chocolate and Irish cream parfait adorned with Persian fairy floss.
- Lightly grease a 1-litre pyramid-shaped terrine or loaf pan and line with plastic wrap, leaving plenty overhanging.
- Melt the chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove the bowl and stir until smooth. Set aside.
- Heat custard in a pan over medium heat until just below boiling point. Mix with chocolate and leave to cool. Stir in Baileys.
- Whip cream to soft peaks, then fold into custard mixture. Place in terrine, cover with overhanging wrap, then freeze for at least 6 hours or overnight until firm.
- To serve, turn out parfait onto a platter, remove wrap and slice thickly. Dust with cinnamon and garnish with fairy floss.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set