Coconut cream cheese parfait

Pastry recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Kalamansi coconut mousse


    • Frozen speciality : Coconut cream - 160 g
    • Frozen fruit purée 100% : Kalamansi - 20 g
    • Gelatine (sheet) - 6
    • Water - 100g
    • Sucrose - 225g
    • Salt - 1,5g
    • Softened butter - 200g
    • Cream cheese - 450g
    • Fresh cream - 100g
    • Whipped cream 35% - 520g

    Hydrate the gelatin in full measurement of water. Gently heat to dissolve and reserve.
    In a mixer bowl, combine the sucrose, salt, and butter, creaming the mixture well.
    Slowly add the cream cheese, occasionally scraping down the sides of the bowl.
    Follow with the addition of the crème fraiche, purées, and dissolved gelatin.
    Fold in whipped cream and portion into desired molds or forms (as pictured, medium silicon ‘stone’ molds).
    Insert frozen Strawberry Coulant into each mold. Insert a disc of the red velvet sponge.

    In this step

  2. Strawberry Coulant


    • Frozen fruit purée 100%: Strawberry - 400 g
    • Invert sugar - 20g
    • Gelatin - (sheets, hydrated) 2

    Combine purée and invert sugar in a sauce pan.
    Bring to a simmer.
    Whisk in gelatin.
    Drop into small silicon hemisphere molds and freeze.

    In this step

  3. Red Velvet Sponge


    • Sucrose - 217g
    • Egg - 75g
    • Oil - 223g
    • White wine vinegar - 3g
    • Vanilla (essence) - 2g
    • Flour - 250g
    • Bicarbonate of soda - 4g
    • Salt - 3g
    • Cocoa (powder) - 3g
    • red coloring
    • Buttermilk - 170g

    Place the sucrose and whole eggs in the bowl of a stand mixer fitted with the whip attachment and thoroughly combine. Slowly add the vegetable oil.
    Combine the buttermilk, vinegar, and vanilla; separately, combine and sift the dry ingredients. Add the liquid and dry ingredients to the egg mixture in alternating portions. Add the red coloring.
    Transfer the batter to a prepared half sheet pan and bake at 160°C/320°F for 15 minutes or until thoroughly baked.
    Allow to cool and cut into discs that correspond to the base of the silicon ‘stone’ mold. Remaining scraps may be dried and used as garnish.

  4. White Chocolate Spray


    • Melted white chocolate - 250g
    • cocoa butter (melted) - 250g
    • Red color (fat soluble)

    Thoroughly combine white chocolate and cocoa butter and load into sprayer according to manufacturer’s instructions.
    Apply to the unmolded and still frozen parfaits; if desired, add a second accent layer with a light spray with red-colored spraying chocolate.

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