Weddingjournalonline.com, the online version of Irelands largest Wedding Magazine - Ireland's Wedding Journal.

Looking for a fantastic dish to delight your guests... or impress your new in-laws at a pre or post wedding family get together? WJ has teamed up with three of Ireland's most acclaimed chefs to bring you these exclusive recipes...

WHITE CHOCOLATE PARFAIT WITH RHUBARB, PISTACHIO AND BRANDY SNAP
Serves 4

Ingredients:

Pistachio puree
100g pistachio nuts
100g Castor sugar
100mls water

Method: Bring to boil and add nuts. Cook until soft and then puree. Cool in fridge to retain green colour.

Brandy snap
50g plain flour
Half tbsp ground ginger
50g butter
50g castor sugar
1 tbsp golden syrup
1 tbsp brandy

Method: Sift flour and ginger, melt butter, syrup and sugar. Stir-in the dry ingredients then mix in brandy. Bake flat on greaseproof tray at 180 degrees c for 5 - 8 mins. Allow to cool slightly and cut into rectangles. Blitz the trimming to crumb as garnish.

Rhubarb
300g rhubarb
100g castor sugar
1 slice of orange

Method: Slowly bake in oven at 130 degrees c for 15 - 25 mins, or until just soft. Cool and cut into rectangle shapes.

White chocolate parfait
50g castor sugar
33mls water
3 egg yolks
1.5 sheets of gelatine
30mls milk
133mls cream (semi-whipped)
170g white chocolate

Method: Boil the castor sugar and water until it reaches 118 degrees c (soft boil). Place white chocolate in glass bowl and place over boiling water to melt. Whisk yolk until sabayon (ribbon stage) and add soft-boil syrup and keep whisking until cool. Soak gelatine in cold water, then squeeze out excess water. Mix gelatine in milk and add to yolks. Fold in melted chocolate, then fold in cream. Finally pour mixture into moulds and freeze.

To serve, turn parfait out on to chilled plate, spoon on pistachio puree and garnish with brandy snap and rhubarb.