Godiva White Chocolate Mascarpone Cream & Strawberry Parfait - cooking recipe

Ingredients

WHITE CHOCOLATE MASCARPONE CREAM
9 ounces solid Godiva ivory chocolate bars, coarsely chopped (6 bars 1.5 oz each)
1 1/2 cups heavy cream
1/2 cup mascarpone cheese
1 teaspoon vanilla extract
STRAWBERRY COULIS
1 (12 ounce) bag frozen unsweetened strawberries
1/2 cup granulated sugar
1 1 tablespoon orange-flavored liqueur or 1 tablespoon strawberry liqueur
FRESH STRAWBERRIES
1 pint strawberry
1 teaspoon granulated sugar
1 1 tablespoon orange-flavored liqueur or 1 tablespoon strawberry liqueur
ASSEMBLY
4 slices poundcake, lightly toasted (thin slices)

Preparation

MAKE THE WHITE CHOCOLATE CREAM:
Place solid ivory in medium bowl.
In small saucepan, bring cream to gentle boil.
Remove from heat.
Pour hot cream mixture over solid ivory.
Let mixture stand for 30 seconds to melt.
Gently whisk until smooth.
Whisk in mascarpone cheese and vanilla.
Cover mixture with plastic wrap and refrigerate for at least 4 hours.
MAKE THE STRAWBERRY COULIS:
Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is completely dissolved and berries are soft.
Do not let mixture boil.
Strain strawberry mixture through fine-meshed sieve into bowl.
Stir in Grand Marnier, orange-flavored liqueur.
Cover and refrigerate.
PREPARE THE STRAWBERRIES:
Reserve 6 small, whole berries for garnish.
Hull, wash and cut berries into quarters into medium bowl.
Sprinkle with sugar and Grand Marnier or Framboise and stir (see others above in ingredients)
Let macerate in refrigerator until ready to assemble parfaits.
ASSEMBLE THE PARFAITS:
Cut pound cake slices into 1/4-inch cubes.
Divide cubes among six parfait glasses.
Pour 2 tablespoons strawberry coulis over cake cubes in each parfait glass.
With teaspoon, toss cubes in coulis.
Remove white chocolate mascarpone cream from refrigerator.
Whisk to soft peaks.
Fill pastry bag with large star tip (such as Ateco #8) with whipped white chocolate mascarpone cream and pipe some into each parfait glass.(You can use a plastic bag & cut a slit in one of the corners as a pastry bag.).
Top with berries and pipe large rosette of white chocolate mascarpone cream on top of each parfait.
Garnish with whole strawberries and refrigerate until ready to serve.