• 200ml milk
  • 600ml double cream
  • 75gm sugar
  • 1 vanilla pod, scraped and de-seeded
  • 1 Tbsp gelatin softened in 2 Tbsp Luke warm water
  • 100gm white chocolate, chopped


  1. Heat milk, cream, sugar, and vanilla in a saucepan on a medium flame, stirring continuously.  The mixture shouldn’t boil.
  2. Add the gelatin and whisk until it has dissolved.
  3. Reduce the flame, and gradually add the white chocolate, a little bit at a time, until it has all melted into the mixture. Whisk well and then pass the mixture through a fine sieve.
  4. Pour the mixture into desired molds, and let it cool a little before placing it in the refrigerator. Let it sit for about 4 hours or more.
  5. For the berry compote, heat the berries and sugar in a saucepan, stirring continuously until you achieve a sauce like consistency. Let it cool and pour it on the parfait before serving.