Frozen Boysenberry And White Chocolate Parfait

Directions

1. For Parfait:Line 9x5-inch loaf pan with plastic wrap. Puree berries and 1/4 c. sugar
2. in blender till just smooth. Strain. Measure 1 1/3 c. puree and place
3. in heavy small saucepan. (Reserve any remaining puree for sauce.) Simmer 1 1/3 c. puree over medium heat till reduced to scant 1 c., stirring occasionally, about 8 min. Transfer to bowl and refrigerate30 min.
4. Stir in cassis and lemon juice. Chill reduced puree till ready to use.
5. Combine 3/4 c. sugar, water and yolks in medium metal bowl. Set bowl over saucepan of simmering water. Using hand-held electric mixer, beat yolk mix till it registers 140F on candy thermometer, occasionally scraping down sides of bowl, about 5 min. Continue cooking 3 min,
6. beating constantly. Remove from over water. Add in hot melted chocolate and vanilla extract and beat till cold. Beat whipping cream in another large bowl to stiff peaks. Gently mix 1/4 of whipped cream into chocolate
7. mix. Mix in remaining whipped cream.
8. Transfer 1 1/3 c. chocolate mix to medium bowl. Mix in reduced berry puree. Fill prepared loaf pan with 1/3 of remaining chocolate mix. Cover with berry-chocolate mix. Top with remaining chocolate mix. Smooth top. Freeze parfait overnight. (Can be prepared 2 days ahead.)
9. For Sauce:Puree frzn boysenberries, sugar and crème de cassis in blender or possibly
10. processor till smooth. Strain. Add in any berry puree reserved from parfait.
11. Unmold frzn parfait. Peel off plastic wrap. Slice into 1/2-inch-thick slices. Drizzle with sauce. Garnish with berries and fresh mint sprigs.
12. Serves 6.