Water Glass Parfaits Francesca Zani / Owner, The Garnished Palate, New York

Ingredients for the Peach Ginger Caramel:

• 1/2 cup The Perfect Purée Peach Ginger blend, thawed
• 1/4 cup brown sugar
• 4 tbsp. butter

Method for Peach Ginger Caramel:

1. In a small pot over medium heat, combine the butter and sugar.
2. When the sugar begins to boil, add in the Peach Ginger blend.
3. Bring the mixture to a simmer and reduce until it’s viscous and thick.
4. Once it cools, it will begin to thicken into the caramel consistency.

Ingredients for the Crisp Topping:

• 1/3 cup walnuts
• 1/3 cup rolled oats
• 2 tbsp. all-purpose flour
• 4 tbsp. butter, room temp

Method for the Crisp Topping:

1. Combine the walnuts, oats, flour, and butter.
2. Massage the butter into the dry ingredients using your fingertips until a crumble forms.
3. Place on a small sheet tray lined with parchment and bake at 350°F degrees until slightly golden in color.

Ingredients for the Cheaters White Chocolate Mousse:

• 1/2 cup white chocolate, melted and cooled
• 1/2 cup whipped cream, whipped to stiff peaks
• 1-pound cake, cut into large cubes
• Mango, cut into chunks

Method for the Cheaters White Chocolate Mousse:

1. Melt the white chocolate over a double boiler or in the microwave and let cool.
2. Whip the heavy cream until medium to stiff peaks form and fold into the cooled white chocolate.

Assembly:

1. Depending on the size of your water glass, you can build and repeat the layers until you reach the top. Start by layering the white chocolate mousse followed by cake, mango, crisp, peach, ginger caramel, and repeat.

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