Ingredients with Measurements:
- 1 cup of sliced Sunset muskmallow
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of granulated sugar
- 1/2 cup of water
- 1/2 tsp of vanilla extract
- 1/4 tsp of salt
- 1/2 cup of heavy cream
- 1/4 cup of shredded coconut
Special equipment needed:
- Electric mixer
- Parfait glasses or cups
Step-by-step instructions:
1. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and let it simmer for 5 minutes.
2. Add the sliced Sunset muskmallow to the sugar syrup and let it cook for 5 minutes. Remove from heat and let it cool.
3. In a large mixing bowl, beat the coconut milk, vanilla extract, and salt with an electric mixer until smooth and creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Fold the whipped cream into the coconut mixture until well combined.
6. Layer the Sunset muskmallow mixture and the coconut mixture in parfait glasses or cups.
7. Refrigerate for at least 2 hours or until set.
8. Toast the shredded coconut in a pan over medium heat until golden brown.
9. Sprinkle the toasted coconut on top of the parfait before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Stovetop: medium heat
Refrigerator: 40°F or below
Serving size:
4 servings
Nutritional information:
Calories: 350
Total fat: 23g
Saturated fat: 19g
Cholesterol: 41mg
Sodium: 119mg
Total carbohydrates: 34g
Dietary fiber: 1g
Sugar: 31g
Protein: 2g
Substitutions for ingredients:
- Sunset muskmallow can be substituted with any other fruit of your choice.
- Heavy cream can be substituted with whipped coconut cream for a vegan option.
Variations:
- Add chopped nuts or chocolate chips for extra texture.
- Use different types of fruit or berries for a different flavor.
- Add a layer of graham cracker crumbs for a crust-like texture.
Tips and tricks:
- Make sure to let the Sunset muskmallow cool completely before adding it to the coconut mixture.
- Use a piping bag to layer the parfait for a neater presentation.
- Toast the shredded coconut right before serving for maximum flavor.
Storage instructions:
Store the parfait in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The parfait does not need to be reheated.
Presentation ideas:
Serve the parfait in clear glass cups to show off the layers.
Garnishes:
Toasted coconut, fresh fruit, or mint leaves.
Pairings:
Serve the parfait with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a slice of cake.
Troubleshooting advice:
If the coconut mixture is too thick, add a splash of coconut milk to thin it out.
Food safety advice:
Make sure to store the parfait in the refrigerator and consume within 3 days.
Food history:
Parfaits originated in France as a frozen dessert made with fruit and cream.
Flavor profiles:
The Sunset muskmallow adds a sweet and fruity flavor, while the coconut adds a creamy and nutty flavor.
Serving suggestions:
Serve the parfait as a light and refreshing dessert after a meal.
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