Brownie Parfait w/Lilikoi Cream & Chocolate Sauce
A great simple Brownie Parfait with Lilikoi Cream & Chocolate Sauce dessert that you can use store-bought or homemade items all of which can be done ahead of time so that assembly for your guests is a snap!
- 3/4 cup passion fruit purée
- 3/4 cup butter
- 1 cup sugar
- 12 egg yolks
- 1 1/2 cups whipping cream
- 2 pounds brownies, cut into about 60 cubes (3/4-in.)
- Chocolate sauce
Order Nutritionist Manuel Villacorta's Eating Free - Tired of dieting, feed your body with sound nutritional advise and techniques that Manuel Villacorta has used on his clients for lasting results using nutrition as a means to lose weight, not starvation.
In a medium, heavy-bottomed saucepan, heat passion fruit purée and butter over medium heat, stirring occasionally, until simmering. In a medium bowl, whisk sugar and yolks together to form a paste. Slowly add hot liquid, whisking constantly, until combined. Pour mixture into pan and cook, whisking constantly, until it just reaches a simmer around the edges, about 4 minutes. Transfer to a glass or ceramic bowl, cover with a piece of plastic wrap pressed against the curd's surface to prevent a skin from forming, and chill until cold and firm, about 1 1/2 hours.
Using an electric mixer, whisk cream until soft peaks form. Whisk in one-third of the cold curd; then, using a rubber spatula, fold in the remaining curd. Put 3 or 4 brownie chunks into the bottom of an 8-oz. juice glass or other serving dish of similar size. Top brownies with about 1/4 cup passion fruit cream, another 3 or 4 brownie chunks, then another 1/4 cup cream. Repeat with 11 more glasses. Chill until ready to serve.
Heat chocolate sauce in microwave until it is warm and easily drizzles off the back of a spoon. Spoon about 1 tbsp. chocolate sauce over each parfait and serve.