Jamaican Rum Cream & Oreo Parfaits
Servings3 Servings
Cook Time30 minutes
Passive Time3 hours
Ingredients
- 20 Oreos
- 115Grams ChocolateChopped
- 1/2Cup Cows milk
- 2Cups Double Cream
- 1/3Cup Jamaican Rum CreamChilled (Try Sangster's Jamaica Rum Cream Liqueur)
- 1/4Cup Icing Sugar
Instructions
- Blend 16 Oreos into crumbs, then set aside.
- Place 4 Oreos inside a bag, and use a rolling pin to crush Oreos into small chunks.
- Place chopped chocolate into a bowl. Heat milk until steaming and pour over chocolate. Stir until chocolate has melted, then set aside to cool to room temperature.
- Whisk together Double Cream, Jamaican Rum Cream & Icing Sugar. Whisk until mixture becomes stiff.
- Divide cream mixture in half. Slowly add chocolate mixture to one half, gently folding together.
- Assemble parfait cream layers by placing cream into a piping / pasty bag or a plastic bag (with a cut corner). Layer chocolate, then cream, then oreo crumbs, then chocolate again. Continue to repeat until you fill the glass. Top with crushed Oreos.
- Service immediately, or refridgerate for 2-3 hours for a firmer parfait.
