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| Fig, Raspberry, Banana and Chocolate Mousse Parfait |
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For the fig and chocolate layer, place 11/4 cups figs, cocoa nibs, almond butter, agave syrup, vanilla, cinnamon and sea salt in the work bowl of a food processor. Run for several minutes until it is smooth. (You may need to add a few tablespoons of water to get a smooth texture). Add more water and or agave syrup, to taste, and blend till smooth. Stir in the reserved 1/4 cup figs.
For the banana layer, mash the bananas by hand or they will become too liquid. Stir in the orange zest and agave syrup, adjust to taste.
At this point, the two layers can be made up to 4 hours in advance and stored, covered and refrigerated, to be assembled just before serving.
To assemble the parfaits:
Toss 11/2 baskets of raspberries with the lemon juice and agave syrup.
Use half the fig and chocolate mouse evenly divided in the bottom of 4 tall glasses. Top with half the raspberry lemon mixture. Divide the sliced almonds over the raspberries (this will help create a barrier for the banana layer). Place half the banana layer over the almonds. Repeat the layering with the remaining of each and garnish with the reserved raspberries and additional orange zest, if you like.
Makes 4 parfaits.
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Source : Mani Niall |
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