Moroccan Coffee Granita With Orange Water Cream Parfait Food

CARAMELIZED ORANGE PARFAIT

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
• Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
• To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
• Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.

CHOCOLATE ANGEL FOOD CAKE AND RASPBERRY PARFAIT

Steps:

• Drizzle cake cubes with framboise and toss to combine.
• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

CHOCOLATE ANGEL FOOD AND RASPBERRY PARFAIT

Steps:

• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form, keep cold.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a grated chocolate. Repeat to make 4 layers ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

COFFEE GRANITA WITH WHITE CHOCOLATE SAMBUCA CREAM

Steps:

• Combine the coffee, sugar, orange zest and vanilla in a bowl and stir until the sugar is dissolved. Pour into a 9 x 13-inch metal pan. Chill for 2 hours.
• Stir in the Sambuca. Freeze for another 45 minutes or until icy at the edges.
• Whisk, distributing the frozen parts evenly. Freeze for another 45 minutes or until slushy and icy at the edges. Whisk again. Freeze for 3 hours or until solid. Scrape the granita down the length of the pan using a fork to form ice flakes and freeze for 1 hour longer (may be made up to a week in advance).
• Spoon into goblets, taking care not to smooth out the crystals, and top with White Chocolate Sambuca Cream (recipe below).
• White Chocolate Sambuca Cream:.
• 2 cups heavy whipping cream.
• 4 oz white chocolate, chopped.
• 2 tablespoons Sambuca.
• 1 teaspoon vanilla.
• Combine 1/3 cup of the cream and chocolate in a double boiler. Place over simmering water. Stir until mixture is smooth. Remove from over the water. Let stand for 15 minutes.
• Beat the remaining 1 2/3 cups cream, Sambuca and vanilla in a large bowl until soft peaks form.
• Fold 1/4 of the whipped cream into the chocolate mixture. Fold in the
• remaining whipped cream in two additions. Chill for up to 8 hours.