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Früli Pink Peppercorn Parfait | McClelland Premium Imports
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Früli Pink Peppercorn Parfait

Strawberry Parfait

This Pink Peppercorn Parfait is a special treat to enjoy with your special someone on Valentine’s Day!

Recipe courtesy of Chef Chrystal Porter



  • 150 grams white chocolate
  • 500 ml 35% whipping cream
  • 3 tsp vanilla extract
  • 100 ml water
  • 115 grams sugar
  • 6 egg yolks
  • 4 tbsp crushed pink peppercorns


  • Whisk the whipping cream with vanilla and crushed pink peppercorns and whip until stiff peaks form. Set aside in the fridge for later.
  • Put your chocolate in a bowl over simmering water to melt. Set aside.
  • In a small pot, add your water and sugar and cook on medium-low heat until it has reached about 230 degrees (it should have the consistency of syrup). Take off the heat and let stand for a couple of minutes.
  • Place egg yolks into a mixer with a whisk attachment and whisk until yolks are thick and pale and have reached triple their volume. Slowly add your cooled syrup to your egg yolks and whip until cool. (Approximately 3-5 minutes.)
  • Next, fold in the melted white chocolate and the whipped cream until just incorporated. Place in a pan and freeze for 6 hours or overnight.

Strawberry syrup


  • 1/4 cup Früli Strawberry Wheat Beer (available at the LCBO)
  • 1/4 cup sugar
  • 1/4 cup quartered strawberries


  • Combine beer and sugar in a saucepan over medium-high heat; stir until sugar is dissolved.
  • Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are soft and sauce is thick, about 10 minutes.
  • Strain liquid into a bottle and refrigerate.

Meringue cookies


  • 3 egg whites
  • 3/4 c sugar



  • Preheat your oven to 225 degrees.
  • In a mixer beat your egg whites until stiff. Gradually add your sugar until peaks form.
  • Line a sheet pan with parchment paper, using a teaspoon drop the egg white mixture 2 inches apart.
  • Bake for about 30 minutes, making sure the centre is dry when you take them out of the oven.



  • White chocolate peppercorn parfait
  • Früli Strawberry Syrup
  • Meringue


  • Cut or scoop the parfait into desired shapes
  • Layer parfait and crushed meringue with strawberry syrup in a parfait glass
  • Serve with long spoons.

Serves 8.

Pastry Chef Chrystal Porter began her career in chocolate with ChocoSol, an artisanal chocolate grassroots company. Through ChocoSol Chrystal collaborated with chefs and breweries which fuelled her passion for great craft beer. Crystal is a Pastry Chef at The Fifth Grill and Terrace in Toronto.