Creamy and luscious this parfait has three very big and very different flavors, melding in one delightful Parfait of Dulce de Leche dessert.
Parfait of Dulce de Leche, Mango Puree & Almond Scented Cream
Print This Recipe Yield 6Source Inspired by Pauline ParryPublishedYou may also choose to add extra chocolate covered almond to the bottom of the glass before assembly for a special surprise.
Ingredients
- 2 ripe mangos, peeled pitted and cut into
- ½ cup sugar
- 2 tablespoon water
- 1 (14 oz) can sweetened condensed milk
- sea salt to taste
- 2 cup whipping cream
- .125 teaspoon almond extract
- tuille cookies, as optional garnish
- chocolate-covered almonds, as optional
Directions
Make mango puree: Combine mangoes, ¼‑cup sugar, and water in a blender and puree until smooth. Makes about 3 cups.
Make dulce de leche: Preheat the oven to 425 F. Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for as long as 1 ½ hours. (Check a few times during baking and add more water to the roasting pan as necessary, it may not take the full time).
Once the dulce de leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Make the almond scented cream: Beat the cream, almond extract and remaining sugar with an electric mixer, until soft peaks for, Cover and refrigerate until ready to use.
Assembly: Using a large wine glass alternate big dollops of mango puree, dulce de leche, and almond scented cream. Garnish with tuille cookies and chocolate covered almonds. You may also add a few chocolate covered almonds to the very bottom
I hope you are having a terrific time. I used to spend a fair amount of time on the Kona Coast, and do miss its beauty and the wonderful local fish there. Ono was always my favorite. Never came to like poi, but kahlua pig always satisfied. — S
Hi Greg
Love this post! I wrote about sustainable seafood in one of my articles at http://danazia.wordpress.com/2010/06/23/sustainable-seafood/ . I feel very strongly about it. I didn’t know about the 4 S’s! I will add that to my knowledge. My hubby and I went to Big Island last winter and had a great time! Looks like these pictures were taken at South Point? Have to try them next time I’m back. Love opihi, had that plenty bro, when living on da islands, long time past. Aloha nui loa
At all..I swear. *Sob* Okay, I’m SOooooo jealous right now! Wow, what a beautiful way to enjoy one of my favourite (and least eaten) fish! Sadly there are millions of these suckers just off my island too, but they get shipped away and no one here ever sees them. The only time I see them is frozen in China Town coolers. Sad isn’t it?
Thanks for the 4 S’s too…something I shall pack away in memory as I am a staunch supporter of all things sustainable!
You really look like you have the paradise lifestyle down pat.
Great pictures. My Portuguese grandmother used to cook mackerel. I haven’t had it in years — sounds so good over a grill!
Looks like you are having a terrible time in Hawaii… You need to have some fun and start relaxing a bit.
So true there is nothing better than a long lasting friendship and good food.…so, maybe a beautiful view and some great weather comes in a close second! Enjoy your time in such a beautiful place.
Wow…a perfect vacation. Thanks for the fish sustainability info. As a high freakess of scuba diving and lover of all things in the sea, I find it very encouraging…
I commend you for actually going out and picking the opihi. They’re not that easily gathered — you gotta watch for the waves coming at you. Plus, the opihi have been over-gathered and it’s rare to find ones bigger than a quarter.