Citrus and Mascarpone Parfait with Grapefruit and Prosecco Granita
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 896
- Total Fat
- 44
- Saturated Fat
- 26
- Carbohydrates
- 112
- Dietary Fiber
- 7
- Sugar
- 80
- Protein
- 10
- Cholesterol
- 160
- Sodium
- 256
- Total: 1 hr 45 min
- Active: 1 hr
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 manufacturer¿s 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.