Mojito Parfait from Ahwahnee Pastry Chef Paul Padua

Photo courtesy of Brett Archer

Photo courtesy of Brett Archer

Just in time for the first day of summer, Chef Paul from The Ahwahnee shares his personal recipe for a super easy summer dessert:

Mojito Parfait with Macerated Berries:
serves 12

Ingredients for the Lime Curd:
3 egg yolks
3 whole eggs
6 oz granulated sugar
5 oz fresh lime juice
zest of one lime
2 oz rum
4 drops mint extract
4 oz butter unsalted
1 pint whipped cream
2 oz powdered sugar

Ingredients for the Rum Macerated Berries:
2 T chopped fresh mint
1/2 pint blackberries
1/2 pint raspberries
1/2 pint strawberry quarters
1 whole orange peeled and cut into wedges
2 oz rum
2 oz powdered sugar

Combine the egg yolks, eggs, sugar, lime juice and zest, 2 oz of rum and mint extract into a 2 quart sauce pot, stir with a wire whisk and cook on medium heat. With a rubber spatula, continuously stir and scrape the bottom of the pot until the mixture thickens and coats the spatula. Do not boil, or it will curdle. Remove from heat immediately and transfer to a bowl. Place in an ice bath and stir in butter until melted and well incorporated. Set aside to cool.

Whip the cream with the powdered sugar until stiff. Fold whipped cream into lime curd. Combine all of the berries and orange wedges with the chopped mint in a bowl. Drizzle the powdered sugar and rum over and toss vigorously. Cover with plastic wrap and let sit to marinate for five minutes.

Layer Macerated fruits and mojito parfait to almost the rim of your favorite summer classy glasses. Decorate with fresh berries, citrus wedges and a sprig of mint. Enjoy!


2 comments on “Mojito Parfait from Ahwahnee Pastry Chef Paul Padua

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