Method

• 1.
  Preheat the oven to 130°C. Place white chocolate in a baking dish and roast, stirring occasionally, for 40 minutes or until light golden. Set aside to cool slightly.
• 2.
  Meanwhile, soak gelatine in a bowl of cold water for 5 minutes to soften. Place milk, sugar and 100ml cream in a small saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves. Remove from heat. Squeeze excess water from the gelatine and add to the hot milk mixture, stirring until melted and combined.
• 3.
  Transfer the caramelised white chocolate to a bowl and gradually pour over the hot milk mixture, whisking to combine. Cool slightly, whisking occasionally so the mixture doesn’t set. Stir through Frangelico. Whisk remaining 2 cups (500ml) cream to soft peaks. Fold through chocolate mixture until combined.
• 4.
  Grease and line the base and sides of a 1.25L (6 cup) terrine mould with plastic wrap, leaving plenty overhanging the sides to cover the surface. Pour mixture into the mould. Place in the freezer overnight to set.
• 5.
  To serve, remove parfait from freezer and rub a warm, damp cloth around the edges, then invert onto a cold tray. Slice into 6 pieces and place on serving plates. Top with bee pollen, white chocolate curls and pashmak, if using.