In a small saucepan, heat 100 ml of Creme Patisserie Sweetened and melt the white chocolate in it.
Beat the egg yolks with the powdered sugar in a separate bowl until light and fluffy.
Add the melted chocolate to the egg yolk mixture and continue to beat until creamy.
Allow the mixture to cool for 30 minutes.
Step 2
Whip 300 ml of Creme Patisserie Sweetened until stiff and carefully fold into the chocolate and egg yolk mixture.
Pour the parfait mixture into the prepared loaf pan.
Mash the fresh strawberries with the powdered sugar. Set aside a small amount of the strawberry puree and pour the rest of the strawberry puree over the parfait in the dish.
Chop the dried strawberries into small pieces and sprinkle them evenly over the parfait.
Place the parfait in the freezer overnight.
Step 3
About 20 minutes before serving, remove the parfait from the freezer.
Remove the parfait from the mold and cut it into even slices.
Serve the parfait pieces with fresh strawberries, reserved strawberry purée and crushed biscuits.
