Blackberry Parfait With Almond And Shortbread Crust

• 2 medium eggs
• 40 g icing sugar
• 2 tbsp hot water
• 250 g blackberries
• 2 tbsp lemon juice
• 400 g whipping cream
• 75 g shortbread
• 50 g almond flakes
• 40 g unsalted butter
• 75 g white chocolate, broken into pieces

1. Whisk eggs, powdered sugar and 2 tbsp hot water over a hot water bath until thick and creamy. Remove from heat and whisk until cool. Puree blackberries and lemon juice. Add egg mixture. Whip 1 1/4 cups heavy cream until stiff then fold in. Transfer to a 10 x 4 1/2 inch loaf pan lined with plastic wrap and freeze for 30 mins.
2. Meanwhile, combine shortbread crumbs and almonds. Melt butter and coat crumbs. Gently press onto the chilled parfait. Freeze for at least 5 1/2 hours, or overnight.
3. To serve, heat remaining cream and chocolate until melted then set aside to cool. Remove parfait from freezer, remove from loaf pan and place on a serving plate, crust-side down. Pour melted chocolate over parfait and serve.

eggs, icing sugar, water, blackberries, lemon juice, whipping cream, shortbread, almond flakes, unsalted butter, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/19625 (may not work)