Make these resort quality desserts at home

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White Chocolate Vanilla Parfait with Strawbery Balsamic Basil Compote

White Chocolate Vanilla Parfait
Ingredients:
1 3/4 cups White chocolate
4 cups Heavy cream, whipped
3/4 cup Egg yolks
1 cup Sugar
4 teaspoons Corn syrup
1 Vanilla bean
4 tablespoons Milk

Preparation:
Cook the sugar and corn syrup until soft ball stage - 235°. Add it to the egg yolks while whisking continuously. Whisk the mix until reaching room temperature. Bring the milk to a boil and add slit vanilla bean. Pour it over the chocolate and whisk until all chocolate dissolves.

Mix the chocolate with the yolk. Fold in the whipped heavy cream. Pour the parfait mix into desired molds or rings.


Strawberry Balsamic Basil Compote

Ingredients:
12 Strawberries, hulled and cut into halves
1 tablespoon Aged balsamic vinegar
3 Basil leaves, broken into pieces
3 teaspoons Sugar

Preparation:
Place the strawberries into a bowl and toss gently with the sugar. Add the green basil leaves and allow to sit for three-to-five minutes. Add the vinegar and toss gently again. Set aside to marinate for three minutes.

To Plate:
Remove the parfait from the mold and place on the center of a plate. Spoon the strawberry compote around the parfait. Serve it with a dollop of whipped heavy cream.


Recipe courtesy: Kaushik Chowdhury, Executive Pastry Chef, JW Marriott Desert Ridge Resort & Spa