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Lemon Raspberry Parfait with White Creme Mousse

Details

Timing
Timing
Total:
Bake:
5 Min.
Prep:
20 Min.
Skill Level:
Beginner
Yields:
4 servings

HERSHEY'S CHIPITS Lemon Raspberry Parfait with White Creme Mousse is the perfect addition to your next brunch party!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
5 minutes
Cool Time
35 minutes

Ingredients

  • 1/4 cup
    HERSHEY'S CHIPITS White Creme Chips (plus 3 tbsps), divided (105 mL)
  • 3/4 cup
    heavy whipping cream or 35% whipping cream (plus 1 tbsp), divided (190 mL)
  • 1 1/2 cups
    vanilla sponge cake, chopped (375 mL)
  • 1 1/2 cups
    lemon curd (375 mL)
  • 1 3/4 cups
    raspberries, divided (425 mL)
  • mint leaves, for garnish

Directions

Equipment Needed 
saucepan Saucepan
stovetop Stovetop
mixer Mixer
1

Add 3 tbsps (45 mL) HERSHEY’S CHIPITS – White Creme Chips and 1 tbsp (15 mL) cream to small heavy-bottomed saucepan set over low heat. Cook, stirring frequently, for 3 to 5 minutes or until chocolate is melted and mixture is smooth. (Alternatively, add chips and cream to microwave-safe container and cook on HIGH, stirring every 30 seconds, for 30 to 60 seconds or until melted.) Let cool to room temperature but don’t let mixture solidify.

2

Whip remaining cream in medium bowl using handheld electric or stand mixer until stiff peaks form. Fold in white crme mixture.

3

Layer 3 tbsps (45 mL) sponge cake, 3 tbsps (45 mL) lemon curd, 3 tbsps (45 mL) raspberries and 3 tbsps (45 mL) cream–white chocolate mixture into four 1 1/2 cups (375 mL) serving glasses or ramekins. Repeat layers once more, ending with cream–white chocolate mixture.

Tip

For variety, choose your favourite chopped fruit or berries for this recipe.

4

Garnish with remaining raspberries and chill for at least 30 minutes.

5

Meanwhile, microwave remaining white chocolate in small microwave-safe bowl, stirring every 30 seconds, for 2 to 3 minutes or until melted. Drizzle over parfait, and garnish with mint leaves before serving.