White Chocolate Parfait with Flambéed Cherries

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Preparation info

  • Yield:


    parfaits, 3 oz
    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Ingredients U.S. Metric
Flambéed cherries
Fresh cherries (see Note) 10 oz 300 g
Sugar 2 oz 60 g
Vanilla extract ½ tsp 2 g
Port wine 5 oz 150 g
Baked disks of Chocolate Meringue, in. (6 cm) in diameter 10 10
Sugar 3.67 oz 110 g
Water 2.5 oz 75 g
Egg yolks 4 oz 120 g
White chocolate, chopped 5 oz 150 g
Heavy cream 12 oz 375 g
Chocolate curls as needed as needed
Pistachios as needed as needed
Total weight of parfait mix: 1 lb 9 oz 775 g



  1. Prepare the cherries: Pit the cherries and place them and the sugar in a saucepan. Heat gently until liquid begins to cook out of the cherries. Continue to heat until the liquid is almost evaporated. Add the vanilla and the port. Place over high heat and flambé to burn off the alcohol. Continue to cook, lightly covered, over low heat until the juices are thick and syrupy. Drain the cherries for use in step 7. Reserve the syrup.
  2. Set -in. (7 cm) ring molds on a tray. Place a disk of baked chocolate meringue in the base of each.
  3. For the parfait, dissolve the sugar in the water and bring to a boil.
  4. Whip the egg yolks until light and gradually whip in the hot syrup. Continue whipping until cool.
  5. Melt the white chocolate over a hot-water bath.
  6. Quickly mix the chocolate into the egg-yolk sabayon. Do not overmix, or the sabayon may fall.
  7. Whip the cream and quickly fold it in.
  8. Without delay, fill the molds about two-thirds full. Place 6–8 cherries in each one, pushing some of them down into the mix. (Reserve the remaining cherries and syrup to serve with the parfaits.) Fill to the top with parfait mix and level the tops. Freeze for at least 1 hour or until firm.
  9. To serve, unmold by lightly warming the mold and lifting it off. Top with chocolate curls and pistachios and a few cherries. Spoon some of the cherry syrup and a few more cherries onto the plate.

Note: Cherries packed in syrup may also be used. Morello cherries (griottes) are especially good in this preparation. Drain the cherries and proceed as in the basic recipe.