Tuesday, March 17, 2009
St. Patty's Day Parfait
A conversion of traditional parfait, however sweet as its successor, is compiled from Vegan ingredients. Its light texture lends a perfect blend to its cookie counterpart.
MINT MOUSSE CHOCOLATE MOUSSE
1 pack Mori Nu XF silken tofu 1 pack Mori Nu XF silken tofu
1/8 tsp. Sea salt 1/8 tsp. Sea salt
3/4 tsp. Mint extract 1/2 Tbsp. Vanilla extract
1/4-cup vanilla soymilk 1/4-cup vanilla soymilk
1/4 cup + 1 Tbsp. Fresh mint 1/3 cup + 2 Tbsp. Cocoa powder
1/2-cup +1 Tbsp. Cane sugar 3/4-cup cane sugar
1 Tbsp. Tofutti Cream Cheese 1 Tbsp. Tofutti Cream Cheese
6 Tbsp. Powdered sugar 2 Tbsp. Powdered sugar
2 Tbsp. Arrowroot powder 2 Tbsp. Arrowroot powder
• Newman O’s- Hint of Mint Cookies
• Tru -Whip
Mint: Place all ingredients in blender and blend until smooth. Refrigerate for two hours
Chocolate: Place all ingredients in blender and blend until smooth. Refrigerate for two hours.
In either a wine glass or parfait glass layer chocolate mousse, then crumbled O’s, then mint mousse. Do so until layers reach top of glass. Garnish with Tru-whip and one whole O. Enjoy.