White Chocolate Peach and Pear Parfait
250g white chocolate
8 separated eggs
5 tbsp. castor sugar
10 gelatin leaves soaked in cold water
500g soft whipped cream
100g SPC peaches drained
100g SPC Pear drained
200ml milk warmed
Beat egg yolks vanilla and 2tbl spn sugar in a bowl until thick.
Add butter to warm milk and add to chocolate add soft gelatin stir well. Make sure all is dissolved.
Whip the cream. Fold in cream to egg, mix then fold into chocolate.
Beat whites with remaining sugar and fold into the mix.
Fill molds ½ way arrange fruit add remaining mix and freeze.