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Coconut Parfait with Blueberry Compote

Coconut Parfait with Blueberry Compote

 

CHEF KARA BROOKS

Still River Café, www.stillrivercafe.com, Eastford, CT

Ingredients:

  • Ingredients used to make the coconut cream
  • 2 sheets gelatin (half package of powdered gelatin)
  • 1 can coconut milk
  • 6 Tbsp superfine sugar
  • Ingredients for the blueberry compote
  • ½ cup water
  • ½ cup sugar
  • 1½ Tbsp finely chopped zest of lemon
  • 2 cups blueberries
  • 1 ½ Tbsp fresh lemon juice

Method:

coconut cream:

Put the gelatin into a bowl and cover with cold water. Leave to soak until softened, about 5 minutes. Heat the coconut milk with the sugar in a pan. Bring to a gentle simmer then remove from the heat. Lift the gelatin from the water and stir into the coconut milk. Keep stirring until the gelatin has dissolved, then pour into serving dishes. Transfer to refrigerator.

blueberry compote:
Boil water, sugar, and zest. Stir in blueberries and simmer, about 5 minutes. Remove from heat and stir in lemon juice.

To plate, ladle the compote over the parfait. Serves 6.

 

 

Recommended wine/beer for Coconut Parfait with Blueberry Compote:

Chateau Magdelaine 1998 [Saint-Emilion,Bordeaux, France]

For Chef Brooks’ coconut parfait and blueberry compote, I turn to Campbell’s, a great producer of Australian dessert wine. This Muscat has fresh fruit flavors and considerable sugar to match with many desserts. Our parfait and compote dessert has such bright and rich flavors, which is also found in the wine. This makes for a harmonious pairing.

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