Citrus and Caramel Mousse Parfaits
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- Yield Serves 6
Ingredients
For Assembling
- 3 oranges, preferably Cara
- 2 blood oranges
- 1 red or pink grapefruit
- 2 tangerines
- 1 Meyer lemon
For the Hazelnut Lace Cookies
- 2 tablespoons plus 1 1/2 teaspoons packed light-brown sugar
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- Pinch of salt
- 1/4 cup cake flour (not self-rising)
- 1 ounce hazelnuts (about 1/4 cup) toasted, skins rubbed off with a damp cloth, and finely ground, or 2 tablespoons hazelnut flour
For the Mousse
- 1/4 cup plus 2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 1/2 tablespoons unsalted butter, room temperature, cut into small pieces
- 1 3/4 cups heavy cream
- 1/2 cup creme fraiche
- Pinch of salt
Directions
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Make the cookies: Preheat oven to 350 degrees. Heat sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring until butter has melted and sugar has dissolved. Stir in flour and ground hazelnuts. Drop teaspoons of batter, spaced 2 inches apart, onto a baking sheet lined with a nonstick baking mat. Bake until golden, 10 to 12 minutes. Let cool. (Cookies can be stored in an airtight container for up to 2 days.)
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Make the mousse: Place 2 tablespoons cold water in a bowl, and sprinkle with gelatin. Let stand for 5 minutes.
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Bring sugar, corn syrup, and remaining 1/4 cup water to a boil in a saucepan over medium heat, stirring to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling gently once mixture begins to color, until dark amber, 12 to 13 minutes.
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Remove from heat. Carefully add butter, a few pieces at a time, whisking after each addition until butter melts (caramel will bubble). Add 1/4 cup each cream and creme fraiche. Add salt, and whisk until smooth. Transfer to a bowl. Add gelatin mixture, and stir until combined. Let cool completely, stirring occasionally.
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In a bowl, whisk remaining 1 1/2 cups cream and 1/4 cup creme fraiche until stiff peaks form. Gently fold into caramel. Cover mousse, and refrigerate for 10 minutes (or overnight).
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Assemble parfaits: Cut peel and pith from citrus. Slice fruit along membranes to release segments.
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Layer segments and mousse in 6 serving glasses, beginning and ending with segments. Refrigerate, covered, until mousse is set, at least 1 hour (or overnight). Serve with lace cookies.
Cook's Note
This dessert may be assembled up to a day before serving. Try any combination of citrus in these parfaits, preferably a mix of vibrant hues.
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