My first memory of July 4th, about 15 years ago, does not include a Mango and Cherry Summer Parfait. I was 18 and living in Rialto California at that time. The big outdoor mall in Rancho Cucamonga had just opened. Somehow, I manifested a job at the Ben and Jerry’s Ice-cream shop. I manifested it because I remember driving past that mall and wishing I could work there.Continue Reading “Mango and Cherry Summer Parfait”
The other day, I noticed that I had a couple of blood orange starting to wrinkle in my food pantry. I knew it was time to get about figuring what to make with the blood orange. The result of my search was this blood orange curd parfait layered with a coconut flavored yogurt and crunch pistachio granola.
Citrus is one of the things I love about this time of the year. The abundance of oranges, grapefruits, and even the bewildering buddha’s hand makes for a wonderful winter. Every time I go to the market and I see the blood orange cut open, I am drawn to its deep color. There is just something about seeing the ruby red instead of the orange that is jarring and intoxicating to my senses. I often find myself buying it just for the pleasure of looking at it. The juices end up tasting just like a regular orange and work perfectly for making this curd.
One of the things I crave in recipes is simplicity. I love making simple things that look that they require more effort than they actually do. This blood orange curd and yogurt parfait is a prime example. Just thinking about blood orange curd seems like a cumbersome process. In truth, the process of making the blood orange curd is simple as long as you follow the process closely. The best recipe I have found for blood orange curd is the one by Melissa Clark of the New York Times. It is wonderfully written and produces a beautifully thick curd.
The yogurt layer and the granola layer are so simple as well. The coconut cream in the yogurt layer adds an unexpected tropical touch and adds structure to the decadence. These can be done from start to finish in 30 minutes. The Blood Orange curd and yogurt parfait would feed a crowd just as well as a small group of friends.
Blood Orange and Coconut Yogurt Parfait
- Blood Orange Curd (see notes)
- 1.5 cup Strained Greek Yogurt
- 1 cup Coconut Cream
- 1/2 cup Cream
- 1/4 cup Honey
- 1/2 orange zest
Orange Pistachio Granola
- 3 Cups Rolled Oatmeal
- 1/2 Cup Pistachio
- 1/2 tsp Salt
- 1/2 Orange Zest
- 1/4 cup Honey
- Preheat oven to 300F
- Combine oatmeal, honey, oil, and salt with orange zest in a bowl. Spread on a baking tray. Pop into the oven and bake for 20minutes, stirring halfway. Let it cool down
- Add the yogurt, cream and coconut cream into a bowl with the honey and orange zest. Whisk until the mixture is well mixed and forms soft peaks.
- Chill in refrigerator for about 15 minutes.
- In a cup or jar, add in about 3 tbsp of blood orange curd. Then layer on the yogurt mixture. Chill in the fridge until you are ready to serve.
- When you are ready to serve, top each parfait with a crunchy granola layer.