White Chocolate Parfait

Directions

1. 1
   Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
2. 2
   Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
3. 3
   Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
4. 4
   Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
5. 5
   Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
6. 6
   Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
7. 7
   Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
8. 8
   Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
9. 9
   Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
10. 10
    To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
11. 11
    Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
12. 12
    To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.