Strawberry and Chocolate Cheesecake Parfait
Lindt Lindor Dark 60% Truffles 200g
- 150 g strawberries
- 160 ml double cream
- 2 tsp vanilla extract
- 30 g icing sugar
- 125 g cream cheese
- 50 g digestives or hobnobs, blitzed into crumbs
- 15 g butter, melted
- 7 LINDOR 60% Dark Chocolate Truffles, unwrapped
Hull the strawberries and chop into small pieces. Tip into a small bowl and set aside.
In a large bowl, whip the cream with 1 tsp of vanilla extract until soft peaks form. Beat in the icing sugar until smooth.
In a separate bowl, beat the cream cheese until smooth. Gradually beat into the whipped cream mix until combined.
Chop 5 LINDOR truffles into quarters and tip into a bowl.
In a separate bowl, mix together the blitzed biscuits, melted butter and remaining teaspoon of vanilla extract.
Set out 2 tumbler glasses. Add ⅙ of the cream mix to the bottom of each glass. Top with a layer of biscuit crumbs, followed by the strawberries and the chopped Lindor truffles - repeat so that you have 3 layers of cream mix, and 2 layers of strawberries, chopped truffles and biscuits (as in the photo).
Finish with a whole LINDOR truffle. Chill until ready to serve.
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