Water Glass Parfaits

Francesca Zani / Owner, The Garnished Palate, New York

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 let it reduce until it’s viscous and thick.
4. Once it cools it will begin to thicken into the caramel consistency.
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. Using your fingertips massage the butter into the dry ingredients until a crumble forms.
3. Place on a small sheet tray lined with parchment and bake at 350F degrees until slightly golden in color.
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.
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, and peach ginger caramel and repeat.