Olana's Grapefruit Parfait

By Pastry Chef Katie Rosenhouse

Ingredients:

Grapefruit Mousseline Pastry Cream
•    1 Pint Whole Milk
•    125 grams granulated sugar
•    1 Vanilla bean
•    1 egg yolk
•    1 whole egg
•    30 grams cornstarch
•    30 grams butter
Method:
Bring milk, sugar, vanilla, and cornstarch to a boil. Slowly whisk the
hot liquid into the eggs to temper them. Finally, whisk in the cold
butter, and strain into a plastic container.

Segment 4 grapefruits, and soak in Absolute Citron Vodka, covered, in the refrigerator.

Amaretti Cookies
•    At least 8-10 oz store-bought (or homemade) Italian cookies, roughly chopped.

Violet Cream
•    1 cup heavy cream
•    1 Tbsp Violet syrup (can be found in some specialty stores) or at Baldor
Method: Whip heavy cream to soft peaks, adding the violet syrup towards the end to incorporate.

Violet Tapioca
•    3 Tbsp Tapioca pearls
•    2 cups Simple Syrup
•    Violet Syrup to taste
•    Pinch of salt
Method:
Cook pearls until nicely translucent, stirring often to ensure that
they don’t stick to the bottom of the pan. Add violet syrup and salt to
taste. Cool in a plastic container until ready to use.

Coconut Sorbet   

• 1 Quart coconut puree
• 1 pint water
• 2/3 cup sugar

Method: Boil water and sugar, strain over coconut puree. Cool over an
ice bath and turn according to your machine’s instructions.
Assembly
Whip one pint of heavy cream to soft peaks and fold it carefully into
the pastry cream to lighten it. Also add to this half of your soaked
grapefruit segments, leaving any extra alcohol behind. Fill your
desired glasses halfway full with mousseline, and crumble a layer of
chopped Amaretti cookies over each. Top with one scoop of coconut
sorbet, another scoop of violet whipped cream, and a spoonful of violet
tapioca pearls. Finish with several marinated grapefruit segments and a
sprig of fresh mint.

Phone:(212)725-4900
Address:72 Madison Ave., btwn. 28th & 29th. Aves.