Irish Flag Parfaits

Irish Flag Parfaits 2I’m honor of St. Paddy’s Day this year, I decided a particularly Irish dessert was in order. I wanted to avoid the obvious Guinness chocolate cake that is oh so common this time of year.  I’ve made a Guinness cake before and it’s a frequent choice for good reason as it is so delicious and the creamy stout balances out a deep chocolate flavor nicely. Instead, I wanted a dessert that was bright and light and had a particularly Irish look.

A trip down to my corner grocer gave me just the inspiration I was looking for. A basket overflowing with ripe kiwis set my gears turning and, after picking up some persimmons and papaya, I was nearly done with my shopping.

The beautiful star pattern inside a persimmon.
The beautiful star pattern inside a persimmon.

Irish Flag Parfaits - Kiwis
Rather than make a dessert in the shape of a shamrock or mini leprechauns, I decided to make a multi-layered parfait with the colors of the Irish flag: orange, white, and green. The orange layer was a sweet persimmon and papaya purée, above that a creamy white chocolate mousse, and the top layer was a vibrant, nearly neon, kiwi purée.

Now I know the Irish flag features vertical stripes, but that's not such an easy thing to recreate in mousse and fruit puree, so I took some artistic license and rotated 90 degrees to make the dessert much more possible.
Now I know the Irish flag features vertical stripes, but that’s not such an easy thing to recreate in mousse and fruit purée, so I took some artistic license and rotated 90 degrees to make the dessert much more possible.

For both purée layers, I added in some gelatin to thicken up their consistency. It wasn’t so much gelatin as to turn them into a fully gelatinous Jello-like layer, but you could play with the amount of gelatin in the recipe if that’s what you’re going for.Irish Flag Parfaits 3 Irish Flag Parfaits 1
I chilled the cups briefly in the refrigerator after adding each layer. By the time the following layer was ready to add, the cups were adequately chilled. To add the white chocolate mousse, I used a pastry bag with a large round tip. For the purées, I used one of my favorite baking gadgets: my batter funnel. A large measuring cup with a spout will work just fine if you don’t have a batter funnel lying around.

 

Happy St. Paddy’s Day and sláinte!

Irish Flag Parfaits 4 Irish Flag Parfaits 5

Irish Flag Parfaits

Yield: Makes 40 4-oz. (118 ml) cups

These festive St. Paddy's Day parfaits resemble the Irish flag. They are easy to assemble and fun to eat, layer by layer.

Ingredients

  • 40 4-oz. (118 ml) cups
  • For the orange layer (papaya-persimmon purée):
  • 2 tsp gelatin powder
  • 4 tbsp warm water
  • 6 ripe persimmons (the flesh will be from tender to squishy)
  • 1.5 lbs (0.75 kg) ripe papaya
  • granulated sugar, to taste
  • For the white layer (white-chocolate mousse):
  • 9 oz. (260 g) good quality white chocolate, finely chopped
  • 21 oz. (620 ml) heavy cream, divided
  • 2 tbsp granulated sugar
  • For the green layer (kiwi purée):
  • 2 tsp gelatin powder
  • 4 tbsp warm water
  • 2.8 lbs (1.3 kg) ripe kiwis, about 15 kiwis

Directions

    Make the orange layer (papaya-persimmon purée):
  1. In a small bowl, sprinkle the gelatin powder over 4 tbsp warm water. Let it sit for several minutes as the gelatin blooms.
  2. Arrange the cups on a tray.
  3. Cut the tops off of the persimmons and scoop the flesh into the bowl of your food processor.
  4. Cut the papaya in half and scrape out the seeds with a spoon. Discard the seeds. Scoop the flesh of the papaya into the bowl of your food processor.
  5. Puree the persimmon and papaya together until smooth. Taste the purée. If you want this layer to be sweeter, add a few tablespoons of sugar to the warmed purée in the next step.
  6. Transfer 1/2 cup of the fruit purée to a medium saucepan and warm gently over medium-low heat, until it barely starts to simmer.
  7. Take the saucepan off of the heat and add the gelatin and water. Stir continuously until the gelatin is melted.
  8. Add the warmed purée back to the remainder of the papaya-persimmon purée and mix well.
  9. Using a batter funnel or a large measuring cup with a spout, pour a layer of the fruit purée into the cups, until each is 1/3 full.
  10. Chill the cups in the refrigerator until the next layer is ready to be added (at least 20 minutes).
  11. Make the white layer (white-chocolate mousse):
  12. Chill the bowl and whisk attachment of your mixer in the refrigerator.
  13. In a double boiler over medium heat, combine the white chocolate, sugar, and 6 tbsp (88 ml) of heavy cream, stirring occasionally, until the chocolate is completely melted. Set aside to cool slightly.
  14. Using the cold mixing bowl and whisk attachment, whisk the remaining heavy cream (2 1/4 cup, 532 ml) in your mixer until soft peaks form.
  15. Adding only 1/3 of the whipped cream at a time, gently fold the whipped cream into the melted white chocolate mixture, until no streaks remain.
  16. Using a pastry bag with a medium round tip, pipe a layer of white chocolate mousse into the cups, until each cup is 2/3 full.
  17. Return the cups to the refrigerator until the next layer is ready to be added (at least 20 minutes).
  18. Make the green layer (kiwi puree):
  19. In a small bowl, sprinkle the gelatin powder over 4 tbsp warm water. Let it sit for several minutes as the gelatin blooms.
  20. Cut the kiwis in half and scoop the flesh into the cleaned bowl of your food processor.
  21. Puree until smooth.
  22. Transfer 1/2 cup of the fruit purée to a medium saucepan and warm gently over medium-low heat, until it barely starts to simmer.
  23. Take the saucepan off of the heat and add the gelatin and water. Stir continuously until the gelatin is melted.
  24. Add the warmed purée back to the remainder of the kiwi purée and mix well.
  25. Using a batter funnel or a large measuring cup with a spout, pour a layer of the fruit purée into the cups, filling each cup to just below the top lip.
  26. Chill until ready to serve (up to 3 days). Serve chilled.

Notes

http://thedessertstomach.com/2013/04/08/irish-flag-parfaits/

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