Citrus and Mascarpone Parfait with Grapefruit and Prosecco Granita

Total Time:
2 hr
Prep:
1 hr
Inactive:
50 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Sugar Cookie Dough:
  • 1 stick (8 tablespoons) cold unsalted butter, cut into pea-size pieces
  • 3/4 cup all-purpose flour
  • Heaping 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 lemon, zested
  • Pinch salt
  • Ice water, a few splashes
  • Turbinado sugar, for dusting
  • Sweetened Mascarpone:
  • 1 cup mascarpone
  • 1/4 cup granulated sugar
  • 2 Meyer lemons, zested and juiced
  • Ruby Red Grapefruit and Prosecco Sorbet:
  • 2 cups ruby red grapefruit juice
  • 1 cup prosecco
  • 1/4 cup granulated sugar
  • Garnish and Assembly:
  • 2 satsuma oranges, segmented and halved
  • 2 navel oranges, segmented and halved
  • 2 ruby red grapefruits, segmented and halved
  • 4 fresh mint leaves, chiffonaded
Directions
  • Special equipment: 4 dessert cups and liquid nitrogen or an ice cream maker

  • For the sugar cookie dough: Combine the butter, flour, sugar, egg yolk, lemon zest and salt in the bowl of a food processor. Pulse together, adding a few splashes of ice water to make it come together. Shape the dough into a disc, wrap it in plastic and let it rest in the fridge for at least 30 minutes.

  • Preheat the oven to 375 degrees F.

  • Cut the rested dough in half and roll out each piece to about 1/4 inch thick. Sprinkle the turbinado sugar over the dough and lightly roll over it to set it in place. Cut out 8 shapes using a round cookie cutter. Place on a sheet tray and bake until light golden, about 8 minutes. Let cool.

  • For the sweetened mascarpone: Mix together the mascarpone, sugar and lemon zest and juice in a medium bowl until smooth and silky. Place in a piping bag and refrigerate until ready to use.

  • For the ruby red grapefruit and prosecco sorbet: Combine the grapefruit juice, prosecco and sugar in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed while carefully pouring in liquid nitrogen. Pour in enough nitrogen until you achieve a sorbet-like consistency. Place the bowl in the freezer until ready to use. Alternatively, pour the grapefruit mixture into an ice cream maker and process according to the manufacturers instructions.

  • Combine the satsuma, orange and grapefruit segments in a large bowl. Pipe some sweetened mascarpone into the bottom of 4 dessert cups. Top with the citrus segments and a scoop of the ruby red grapefruit and prosecco sorbet. Tuck two cookies in each glass and garnish with the mint.


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    This recipe is featured in:

    Worst Cooks in America