Fruit Parfait Recipe by Paul Carlson of 9 Bean Rows

by mynorthmedia | Jan 7, 2016 | Features, Food & Drink

Fruit Parfait

Recently Chef Paul Carlson of 9 Bean Rows and King of Northern Michigan Bubbly Larry Mawby sat down for brunch (read about it here!). For a sweet side dish, Paul served up this panettone and macerated fruit parfait. He shares his recipe below, originally published in the January 2016 issue of Traverse, Northern Michigan’s Magazine.

Panettone & Macerated Fruit Parfait

serves 6

For the pastry cream:

  • 3 cups whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 1 tablespoon unbleached all-purpose flour
  • 4 large egg yolks
  • 1/4 cup (1/2 stick) butter
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream, whipped to soft peaks

In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar and the salt. Simmer the mixture over medium heat, stirring to dissolve the sugar.

Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.

Whisk 1/4 cup of the hot milk mixture with the egg yolks to temper them. Strain the egg/milk mixture back into the remaining simmering milk. Bring to a boil, whisking constantly until the mixture thickens.

Remove mixture from the heat and strain through a fine sieve. Stir in the butter and vanilla extract. Rub butter over a piece of plastic wrap and place on top of cream (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool. To complete, fold the whipped cream into the cooled pastry cream.

For the parfaits:

  • 6 cups mixed fresh berries
  • 1/4 cup Cointreau or triple sec
  • 1 teaspoon orange zest
  • 1/2 cup superfine sugar
  • 3 cups pastry cream
  • 1 small panettone, cut into 1/2-inch cubes
  • 1/4 cup fresh basil, torn
  • 1/4 cup fresh mint, torn

In a medium mixing bowl combine the berries, Cointreau, orange zest and sugar, toss to combine and refrigerate for one hour.

Put two tablespoons of pastry cream each in the bottom of six glass bowls. Divide panettone cubes among the bowls, top each one with 1/2 cup pastry cream and approximately 1 cup macerated berries. Garnish with torn mint and basil leaves.

More recipes from the bubbly brunch: 

Find more delicious breakfast and brunch recipes in the MyNorth recipe directory!

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Photo(s) by Todd Zawistowski