Airy layered parfaits flavored with Grand Marnier and passion fruit, mangoes, and guavas are served nestled in a cup of tuile petals flavored with almond. More bright fruit purees decorate the dish. Chef Ivor Peters adds molded chocolate hummingbirds; although this is beyond the kitchens of most home cooks, you could always create a stencil for a hummingbird shape and create flat chocolate hummingbirds for garnish.
- Eggs - 3 large, separated
- Sugar - 3/4 cup
- Heavy Cream - 1 cup
- Lemon Juice - 1 tablespoon
- Grand Marnier liqueur - 1 tablespoon
- Passion fruit puree - 1/4 cup
- Mango puree - 1/4 cup
- Guava puree - 1/4 cup
- Pastry Tulips
- Bread flour - 3/4 cup (alt. all purpose flour)
- Powdered Sugar - 1 cup
- Almond paste - 1 tube or can (8 ounces)
- Milk - 1/2 cup
- Egg Whites - 3 large
- Vanilla - 1 teaspoon
- Mango or passion fruit puree
- Guava puree
- Mixed fresh fruit - diced (optional)
- Coconut - toasted (optional)
- Chocolate hummingbird - (optional)
To make the parfait: In bowl of electric mixer, combine the egg yolks and sugar. Beat with wire whip attachment until thick and lemon colored, about 2 minutes. Place the bowl into a larger saucepan filled halfway up with simmering water; whisk constantly until temperature of mixture is 160 degrees, about 3 minutes. Let stand at room temperature until cooled. Beat the egg whites until soft peaks form. In another deep bowl, beat the cream until soft peaks form. Fold the egg yolk mixture and egg whites together, then fold them into the cream. Stir in lemon juice and Grand Marnier. Divide the mixture into three bowls. Gently fold each puree separately into each bowl of the cream mixture. Fill 6 small tube shaped molds or 6 ounce custard cups with three layers of the cream; cover and freeze for 4 to 6 hours or until firm.
To make the tulips: Line a baking sheet with baking parchment. Preheat the oven to 400 F. Cut a 9-inch circle from heavyweight plastic (about the weight of the cover of a margarine tub) and cut a stencil in the shape of a flower with five large petals*. In bowl of electric mixer, combine the flour, sugar, and almond paste, blending until it is a coarse consistency. Slowly add the milk, scraping the bowl often. Slowly add the egg whites and vanilla, scraping the bowl. Place the stencil on the parchment-covered baking sheet and spread batter inside with a spatula. Carefully lift off the stencil. Bake 4 to 6 minutes, or until the edges are slightly golden. (Do not over bake or flower will crack.) Remove the baking sheet from the oven. Immediately transfer cookie using a wide spatula and place it over an inverted custard cup to mold into a flower shape. Repeat with remaining batter to form 5 more pastry flowers. Let flowers cool completely; unmold them from the glasses and store in a cool dry place.
To serve: Garnish each serving plate around the rim with small spoonfuls of mango puree; top with dots of guava puree. Run a knife through centers of purees attractively. Place upturned pastry flower in center of plate. Unmold parfaits by dipping mold quickly in warm water. Place parfaits in pastry flowers. Garnish with fruit and coconut, if desired. Place chocolate hummingbird in parfait, if desired.
*Alternately, cut a stencil of one three inch petal from plastic. Prepare 36 petals on parchment lined baking sheet and bake all at once. Arrange 6 cookie petals on each serving plate; unmold parfait over petals and garnish plate as directed above.