- 3/4 cup whipping cream
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2 egg yolks
- 4 squares (1 ounce each) white baking chocolate
- 1 teaspoon vanilla extract
- 3 cups whipped topping
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
- Sliced strawberries and additional whipped topping, optional
In a saucepan, heat the cream just to a boil.
In a bowl, combine sugar and cornstarch; stir in yolks until combined. Stir a small amount of hot cream into yolk mixture; then return all to saucepan.
Cook and stir for 2 minutes or until mixture reaches 160 degrees F and is thickened. Stir in chocolate until melted; add vanilla. Cool to room temperature, about 15 minutes.
Fold in whipped topping. Place 1/4 cup each in four parfait glasses. Combine blueberries and raspberries; place 1/4 cup in each glass.
Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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