Mariposa Rosemary, Peach and Raspberry Parfaits

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Mariposa Rosemary, Peach and Raspberry Parfaits
This recipe was our 3rd place winner at the 2018 Iowa State Fair in the dessert category. This recipe was submitted by Eileen Gannon from Des Moines, IA.
Course Dessert
Servings
servings
Ingredients
Rosemary Shortbread
Thyme-Infused Pastry Cream
Course Dessert
Servings
servings
Ingredients
Rosemary Shortbread
Thyme-Infused Pastry Cream
Instructions
Rosemary Shortbread
  1. Preheat oven to 350 Degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, butter, salt and baking soda and beat on low speed until it resembles cornmeal.
  2. Add the sugar, cream, vanilla, and rosemary and beat until it forms a dough. Spoon dough into a large pastry bag and pipe out 6-inch narrow strips on a silicon baking sheet or parchment paper. Bake until golden brown, about 10-12 minutes. Remove to a wire rack to cool. Reserve 12 cookies and set aside. Place remaining shortbread in a large plastic bag and coarsely crush with a rolling pin.
Thyme-Infused Pastry Cream
  1. Pour the milk into a medium saucepan and add the thyme leaves. Heat the milk to just under the boiling point (bubbles will form on the surface). Remove from heat and let steep for 15 minutes. Strain the milk through the fine sieve to remove the thyme leaves. In a separate mixing bowl, whisk the egg yolks with the sugar and cornstarch. Pour half of the hot milk mixture into the egg yolks stirring constantly, and then pour the rest of the mixture in, whisking constantly.
  2. Pour the contents back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens the back of a spoon and bubbles just begin to appear on the surface, about 2 minutes. Immediately strain through a fine sieve into a bowl. Whisk in the butter and vanilla. Scrape into a bowl and cover the surface with plastic wrap. Refrigerate until cold.
To Assemble the Parfaits
  1. Spoon pastry cream and whipped cream into separate pastry bags. In the bottom of a parfait glass, spoon in 2 tablespoons of raspberry compote. Layer the components in this order from the bottom up: Fresh raspberry compote/ Thyme-orange pastry cream/ Rosemary shortbread crumbles/ Thyme-orange whipped cream/ Fresh peach compote/ Thyme-orange pastry cream/ Fresh raspberry compote/ Rosemary shortbread crumbles/ Thyme-orange whipped cream/ Fresh peach compote
  2. Garnish with fresh raspberries and thyme and rosemary sprigs.
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