Luckily for the readers of Suite 101, Chef Karen Hutto of The Flying Pig is sharing a delightfully tropical dessert recipe here. If spring is making its presence where you live, this dessert will help make you feel that the winter blahs have come and gone for good!
With her vision for keeping flavors fresh and clean, Chef Karen is a self-admitted stickler for detail at her catering company in southwest Florida. Try this recipe and see for yourself how it tantalizes your taste-buds.
White Chocolate-Citrus Parfait
courtesy of Chef Karen Hutto, The Flying Pig
Makes 6 Servings
KEY LIME CURD
- 2 large eggs
- 1/4 cup sugar
- 1 1/2 teaspoons finely grated key lime zest
- 1/4 cup fresh key lime juice
- 2 tablespoons sweetened condensed milk
( In a pinch pre-made lime curd can be used and is available at most grocery stores)
WHITE CHOCOLATE MOUSSE
- 2 large eggs, separated
- 1 1/4 cups heavy cream
- 2 ounces white chocolate, chopped
- 2 teaspoons sugar
- 1/8 teaspoon cream of tartar
- Pinch of salt
- 2 teaspoons fresh lemon juice
CITRUS SALAD
- 1 ruby red grapefruit (or ¼ fresh pineapple, peeled, cored & diced)
- 2 navel oranges
- 1 kiwi
CITRUS SYRUP
- 1 cup fresh orange juice
- 1 tablespoon sugar
- 1 stalk of lemongrass, halved lengthwise and cut into 2-inch pieces
- Two 1/2-inch-thick coins of ginger
- 2 teaspoons honey
- 1 tablespoon fresh key lime juice
- 1/4 teaspoon finely grated key lime zest
Directions for the lime curd:
- Set a fine-mesh sieve over a bowl. In a small saucepan, cook the eggs, sugar, lime zest and juice over moderate heat, whisking constantly, until thickened, about 3 minutes. Strain the lime curd into the bowl and whisk in the condensed milk. Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
Directions for the mousse:
- Fill a large bowl with ice water. In a saucepan, cook the egg yolks with 3/4 cup of the cream over moderate heat, whisking constantly, until the mixture has the consistency of yogurt, about 5 minutes. Remove from the heat and whisk in the white chocolate. Transfer to a medium bowl and set it in the ice water to cool completely, stirring occasionally.
- In a medium bowl, beat the egg whites with the sugar, cream of tartar and salt until glossy, soft peaks form. Fold the egg whites into the white-chocolate mixture. In another medium bowl, beat the remaining 1/2 cup of cream until firm. Fold the whipped cream into the white-chocolate mixture with the lemon juice. Cover the mousse with plastic and refrigerate for 1 hour or until chilled.
Directions for the citrus syrup:
- In a small saucepan, bring the orange juice, sugar, lemongrass and ginger to a boil. Simmer over moderate heat until the juice has reduced to 3 tablespoons, about 10 minutes. Strain into a bowl and let cool. Whisk in the honey, lime juice, and zest.
Directions for the citrus salad:
- Using a sharp knife, peel the citrus fruits, removing all of the bitter white pith. Working over a cutting board, cut in between the membranes to release the sections. Peel and dice Kiwi. Toss together gently and refrigerate until ready to prepare desserts. If you prefer fresh pineapple, it can be substituted for the grapefruit.
PUTTING IT ALL TOGETHER
- Spoon the lime curd into 6 glasses (parfait, champagne, or martini glasses). Using a slotted spoon, divide the citrus salad among the glasses and top with the white-chocolate mousse. Recipe can be made up to this point and refrigerated for several hours. Just prior to serving drizzle with a small amount of citrus syrup. Garnish with additional fruit and mint leaves.
For more delicious recipes like this one or for more information on The Flying Pig, visit the website and enjoy the menu items with fresh ingredients and spectacular flavors!
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