Continuing from the previous post…this is recipe #2 using the cookies from last post. This looks so simple but for some reason the flavors were so complex…it was delicious!
Word of warning though it can be costly to make if you don’t have some of these ingredients sitting around in your house. I already had to buy the almond flour for the cookies, then the Rhubarb and Angostura Bitters, Grenadine, and Strawberries. I always feel so out of place going to my Total Wine store…”excuse me, I am baking and need these, showing them my paper, can you help me. :). The good news is, now I have these supplies and can make this again more easily.
This is a dessert that you make all the components ahead of time and then construct it when you are ready to eat. There are a few steps!
- First bake the Double Baked Double Butter Petite Beurre Cookies
- Make the Curd consisting of grapefruit and lemon juice. This needs to be chilled minimum of 4 hours. I made this the night before.
- Make the Roasted Rhubarb with Bitters. This is an optional step but I would say this completes the diverse flavors in this dessert. It gives it a taste that I would equate to cloves or allspice. I am not sure, but wonderful!
- Prepare the strawberries with sugar 10 minutes prior to serving.
- Assemble the “parfait”…crumble the easy to crumble cookies on the bottom, spoonful of curd, spoonful of rhubarb bitters, and spoonful of strawberries. Top with more cookie crumbles.
I don’t know what we were all expecting, but I can tell you, not something tasting as complex and delicious as this. The flavors all complimented each other so well…and the textures just put it over the edge. This was a wonderful surprise…and certainly not the usual dessert I prefer. I am so glad I gave it a try because I loved it. I would totally make this again…even those high maintenance cookies haha! This one is a keeper for sure!