Recipe courtesy of Giada De Laurentiis
Episode: Taste of Peru
Total:
10 hr 10 min
Active:
5 min
Yield:
4 servings
Level:
None

Ingredients

Frozen Syrup:
Topping:

Directions

For the frozen syrup: Using a paring knife, split the vanilla bean in half and scrape out the seeds. Place the seeds and the empty pod in a medium saucepan. Add the water and whisk until the vanilla seeds have separated. Add the sugar, lemon juice, lemon zest, lime juice, and lime zest. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Simmer for 5 minutes, remove the pan from the heat, and cool completely, about 20 minutes. Remove the vanilla pod and discard. Pour into an 8-by-8-inch glass baking dish and freeze for at least 10 hours or preferably overnight until frozen (mixture will still be slightly soft).

For the topping: In a small bowl, mix together the creme fraiche and sugar. Set aside.

To serve: Divide the mango between 4 dessert glasses. Using a spoon or an ice cream scoop, spoon a layer of the frozen syrup on top. Divide the pineapple and place on top. Spoon another layer of frozen syrup on top. Drizzle the top of the parfaits with the topping and serve immediately.

IDEAS YOU'LL LOVE

Pulled Pork Tacos with Citrus Salsa

Recipe courtesy of Giada De Laurentiis

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Tilapia with Citrus Bagna Cauda

Recipe courtesy of Giada De Laurentiis

Citrus and Mascarpone Parfait with Grapefruit and Prosecco Granita

Recipe courtesy of Anne Burrell

Sparkling Parfaits

Recipe courtesy of Food Network

Muesli Parfaits

Recipe courtesy of Ellie Krieger

Strawberry Parfait

Recipe courtesy of Sandra Lee

Ricotta Parfaits

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking