Celestial Brazilian Caipirinha Parfaits

Allergens

Eggs, Dairy, Alcohol (Contains Cachaça)

Ingredients

• 1 cup granulated sugar 6 tablespoons water 2 cups heavy cream 1/2 cup fresh lemon juice 4 large egg yolks 1/2 cup white caster sugar 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 3/4 cup Cachaça (Brazilian rum) 4 ripe kiwis, peeled and sliced 2 tablespoons lime zest

Instructions

1. In a saucepan, combine the granulated sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a golden amber color. Remove from heat and let cool slightly.
2. In a large mixing bowl, whisk together the heavy cream and lemon juice until soft peaks form. Fold in the caramel and set aside.
3. In another bowl, combine egg yolks and white caster sugar. Whisk together until pale and fluffy.
4. In a saucepan, heat the milk over medium heat until just steaming. Gradually whisk half of the hot milk into the egg yolk mixture, then return the combined mixture to the saucepan. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon.
5. Remove from heat and whisk in vanilla extract and Cachaça. Allow to cool, then refrigerate until chilled.
6. Churn the caramel and lemon mousse mixtures separately in an ice cream maker according to manufacturer's instructions.
7. Assemble parfaits by layering gelato, sliced kiwi, and lime zest in individual glasses or dessert cups. Top with a dollop of whipped cream and a sprinkle of lime zest for garnish.

Chef’s Insight

Allow the gelato to soften slightly before assembling for easier layering and a smoother texture.

Notes

The Caipirinha flavor is enhanced with sliced kiwi, adding an extra dimension of taste.