THEME: Frozen Meyer Lemon & Yogurt Parfait with Rhubarb & Rose Geranium
Jamie R
Serves 8
From Deanie Fox of Ubuntu in Napa. Make this a day before serving. If
you can't find rose geranium, use rose water, per note in
instructions.
* The parfait:
* 6 egg yolks
* 1/3 cup granulated sugar
* 1 cup heavy cream
* 8 ounces high-quality plain whole milk yogurt
* 3 small Meyer lemons, zested and juiced
* -- Pinch of kosher salt
* 1 to 1 1/2 cups vanilla almond granola, or your own favorite granola
* The poached fruit:
* 2 cups 1/2-inch rhubarb slices
* 1 1/2 cups + 3 tablespoons granulated sugar
* 1 vanilla bean, halved lengthwise and seeds scraped out
* 1 pint ripe strawberries, hulled and quartered
* -- Zest and juice of half a lemon
* 3 rose geranium leaves, torn (optional, see Note)
* The rose geranium cream:
* 1 cup heavy cream
* 4 to 5 rose geranium leaves, torn, or 1 teaspoon rose water
* 1/4 cup powdered sugar
For the parfait: Place the yolks in the bowl of a stand mixer. Start
mixing on a low speed using the whisk attachment. Meanwhile, in a
small pot, combine the sugar and 3 tablespoons water and cook the
sugar until it becomes syrupy and reaches 240° on a candy thermometer.
With the mixer still on low speed, pour the syrup into the yolks in a
slow and steady stream. Turn the mixer up to medium-high speed and
continue whipping until the yolks are pale and fluffy, approximately
5 minutes.
Meanwhile, in a separate large bowl, whip the cream to stiff peaks,
and set aside. Be sure to use a large enough bowl, as you'll be
adding the yolk mixture to the whipped cream later on.
While the mixer runs on medium speed, add the yogurt, Meyer lemon
juice and zest to the yolk and sugar mixture. Once incorporated, turn
the mixer off, and remove the bowl. Gently fold the yolk mixture into
the whipped cream. Season with a pinch of salt. Evenly divide mixture
among eight parfait glasses; freeze for several hours.
For the poached fruit: Place the rhubarb in a shallow baking dish or
pan. Set aside. In a medium saucepot, combine 1 1/2 cups of sugar, 1
cup water, the vanilla bean and seeds and bring to a boil. Pour the
syrup over the rhubarb, and allow the rhubarb to cool in the syrup.
The fruit will be slightly tender, but should not be mushy. Drain the
rhubarb and set aside. The reserved liquid is great in lemonade.
Toss together the strawberries, lemon juice and zest, remaining 3
tablespoons of sugar, the rose geranium leaves and drained rhubarb in
a bowl. Let sit 30 minutes. Remove geranium leaves.
For the cream: In a small pot scald the heavy cream. Add the rose
geranium leaves and remove from the heat. Steep for 30 minutes, or to
taste. Strain the cream and chill until it is completely cold. Add
the sugar and whip to soft peaks just before serving.
To assemble: Pull the parfaits from the freezer and soften slightly
for 5 to 10 minutes. Sprinkle 2-3 tablespoons of the granola over
each parfait. Top each parfait with the strawberries and poached
rhubarb, then spoon the barely whipped rose geranium cream over the
fruit. Serve immediately.
Note: Rose geranium leaves are sometimes found at farmers' markets.
If unavailable, omit in the fruit and substitute 1 teaspoon rose
water in the whipped cream.
Per serving: 400 calories, 6 g protein, 30 g carbohydrate, 29 fat (16
g saturated), 245 mg cholesterol, 66 mg sodium, 2 g fiber.