Sunlit Citrus Mascarpone Parfaits

Allergens

Dairy, Nuts (Almonds)

Ingredients

• 1 cup fresh orange juice (from 3 large oranges)
• 2 cups heavy cream
• 16 oz mascarpone cheese, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup honey
• Zest of 3 oranges
• Pinch of sea salt

Instructions

1. In a small saucepan, gently simmer orange juice over medium heat until reduced to 1/4 cup, about 20 minutes. Set aside to cool completely.
2. In a large bowl, beat heavy cream until soft peaks form.
3. In another large bowl, mix mascarpone, granulated sugar, vanilla extract, and cooled orange juice reduction until smooth.
4. Fold the whipped cream into the mascarpone mixture gently.
5. Preheat oven to 350°F (175°C). In a food processor, pulse almond flour, coconut flour, cold butter, and honey until crumbly. Add orange zest and sea salt pulse again until combined.
6. Press the mixture into the bottom of four 8 ounce glasses or jars. Bake for 12 15 minutes, or until golden brown. Allow to cool completely.
7. Layer the mascarpone cream and the cooled crust in each glass or jar.

Chef’s Insight

The parfaits are delightful when served chilled, so allow time for the crust to cool completely before assembling.

Notes

The mascarpone cream can be made a day ahead to save time on the day of assembly.