Pina Colada Parfait Recipe - Cooking Index
Pina Colada Parfait Recipe - Cooking Index
| 1 | Ginger-Lemongrass Infused Coconut Sorbet - (see below) | |
| 1 cup | 146g / 5.1oz | Chopped pineapple |
| 1/2 cup | 46g / 1.6oz | Toasted sweetened coconut flakes |
| 1 cup | 237ml | Dark rum |
| 1/2 cup | 118ml | Sweetened whipped cream |
| 1/2 cup | 55g / 1.9oz | White chocolate shavings - for garnish |
| Ginger Lemongrass Coconut Sorbet | ||
| 1 cup | 237ml | Water |
| 1 cup | 198g / 7oz | Sugar |
| 1 | Unsweetened coconut milk - (14 oz) | |
| 1 1/2 cups | 355ml | Water |
| 1 cup | 146g / 5.1oz | Chopped lemongrass |
| 1/4 cup | 23g / 0.8oz | Minced peeled fresh ginger |
In 4 tall, footed glasses, place 1 small scoop of coconut sorbet and pack the ice cream down into the bottom of the glasses with the back of a spoon. Top with about 1 tablespoon of the chopped pineapple, about 1 1/2 teaspoons of the toasted coconut, and drizzle with about 1 tablespoon of the rum. Continue with the remaining ingredients, so there are 4 layers of each, ending with pineapple and rum on top, pressing with a spoon to "seal" each layer.
Place the parfaits in the freezer for at least 30 minutes. Remove from the freezer and top each with 2 tablespoons of whipped cream and garnish with white chocolate shavings. Serve immediately.
Ginger-Lemongrass Infused Coconut Sorbet: To make the simple syrup: In a heavy medium saucepan, combine the water and sugar and bring to a boil over high heat. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes. Remove from the heat and cool slightly.
In a 2-quart saucepan, combine the coconut milk, water, lemongrass and ginger. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Remove from the heat. Add the simple syrup and stir well. Strain through a fine mesh strainer into a clean container.
Cool in the refrigerator for at least 2 hours. Pour into an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. (Makes about 1 quart)
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E26) - from the TV FOOD - NETWORK
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