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Recipe Detail Page
Orange Coconut Thumbprint Parfaits
Holiday 2010
Layered in a glass, the thumbprint cookies soften under a white chocolate mascarpone cream layered with Grand Marnier-kissed orange segments.
Serves 6
1 cup (250 mL) whipping cream
1 cup (250 mL) mascarpone cheese, pulled from fridge an hour before using
3 oz (90 g) chopped white chocolate, melted
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) shredded sweetened coconut, lightly toasted, plus extra for garnish
11/2 cups (375 mL) orange segments,
membranes removed (can be tangerine, clementine or navel)
1 tbsp (15 mL) sugar
1 oz (30 g) Grand Marnier liqueur
12 Orange Coconut Thumbprint Cookies
1 Whip the cream to soft peaks and chill. Use electric beaters on low speed to soften the mascarpone, then add the melted white chocolate while continuing to mix on low (don’t worry if the mixture looks a little grainy it will smooth out). Fold the whipped cream into the mascarpone mixture on low speed and add vanilla. Stir in 1/2 cup (125 mL) of the coconut. Scrape the cream into a piping bag (no tip is needed).
2 In a separate bowl, stir the orange segments, sugar and Grand Marnier together until the sugar dissolves.
3 To assemble the parfaits, pipe a little cream in the bottom of each of 6 parfait glasses (a stemless wine glass looks lovely). Spoon a few orange segments along with a little of the juice over the cream and then top with a thumbprint cookie. Repeat with the cream, orange segments, juices and cookie. Top with the remaining cream and the orange segments and juices and sprinkle with a little toasted coconut. Chill parfaits until ready to serve. The parfaits can be assembled a full day in advance.
Serves 6
