White Chocolate Parfait

Instructions

1. 1

   Crush the cookies into fine crumbs using a food processor or place them in a plastic bag and crush them with a rolling pin.

   Tip: For an extra crunchy topping, toast the cookies in a 180°C oven for 5-7 minutes.

2. 2

   In a medium saucepan, melt the white chocolate over low heat, stirring occasionally.

   Tip: If using a microwave, heat in 10-second increments, stirring between each interval, until smooth.

3. 3

   In a large bowl, whip the heavy cream until stiff peaks form. Add the granulated sugar and continue whipping until combined.

   Tip: Add a pinch of salt to balance the sweetness.

4. 4

   In a separate bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the whipped cream until no white streaks remain.

   Tip: Be careful not to overmix.

5. 5

   Add the vanilla extract to the whipped cream and fold until combined.

   Tip: Add a few drops of yellow food coloring for a brighter color, if desired.

6. 6

   To assemble the parfait, start with a layer of crushed cookies, followed by a layer of melted white chocolate, and finish with a layer of whipped cream.

   Tip: Chill the parfait in the refrigerator for at least 30 minutes to allow the flavors to meld.

7. 7

   Sprinkle the unsalted butter over the whipped cream and serve immediately.

   Tip: Optional: garnish with additional crushed cookies or fresh fruit.