Rating: 4.06 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Tiers of tart, jewel-toned tangerines, grapefruits, oranges, and lemons alternate with layers of silken caramel mousse in this simple, stunning dessert. Elegant lace cookies, easily made from ground hazelnuts, enhance the contrast of textures -- and the temptation.

Martha Stewart Living, April 2008

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Recipe Summary

Servings:
6
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Ingredients

For the Hazelnut Lace Cookies
For the Mousse
For Assembling

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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).

  • Assemble parfaits: Cut peel and pith from citrus. Slice fruit along membranes to release segments.

  • 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 Notes

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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Reviews (1)

16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/25/2017
Used Almonds instead of hazelnuts, and it was perfect for after a heavy Christmas dinner. I usually make a plum pudding with custard or some form of Yule Log, but this was light and perfect and still super special. It’s presence has been demanded for this year’s holiday dinner.