White Chocolate Parfait
Rinse and clean strawberries. Combine with powdered sugar and puree, set 1/3 of puree aside.
Chop chocolate and melt over hot water bath. Whisk egg yolk with an egg, sugar and Prosecco in a metal bowl over hot water bath until thick and frothy. Add melted chocolate. Cool in the cold water bath, beating, and add strawberry puree. Beat egg white until stiff. Fold into strawberry mixture. Beat heavy cream until stiff and fold into the mixture as well. Pour batter into small serving ramekins fill and freeze for about 4 hours. Pluck off basil leaves and puree with almonds, vanilla and sugar syrup in a blender or with an immersion blender.
Place ramekins in the refrigerator for about 30 minutes before serving. Spread reserved strawberry puree onto plates and invert ramekins onto it. Garnish with sweet pesto and serve.