White Chocolate Berry Parfait

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Makes: 4 (3/4 cup) servings

Perfect for warm summer days when berries are in season.

3/4 cup whipping cream
1/4 cup sugar
2 teaspoons cornstarch
2 egg yolks
4 oz (4 squares) white baking chocolate
1 teaspoon vanilla extract
3 cups whipped topping
3 cups fresh berries

For Mousse: Bring cream just to a boil in a saucepan, stirring constantly. In a small bowl, combine sugar and cornstarch; stir in egg yolks until combines. Gradually pour about a third of the hot cream into yolk mixture while stirring to form a smooth mixture. Return the yolk mixture to the pan. 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 of mouse in each of 4 parfait glasses. Combine berries; top mouse with 1/4 cup berries in each glass. Repeat layers two more times. Cover and refrigerate for at least 1 hour. Garnish with additional berries and whipped topping as desired.




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