Chef Gary Patson and sous chef Mac Nurse
Maxime Restaurant
Use fresh mangoes that offer a shot of vitamins A and C.
Ingredients
Parfait
2 cups cubed mango
1/4 cup orange juice
24 strawberries, hulled
4 kiwis, peeled and seeded
12 raspberries
Method
Parfait
- Purée the mangoes and orange juice in a blender until smooth.
- Slice 20 of the strawberries, leaving four whole.
- Line the bottom of four balloon wine glasses with the sliced strawberies.
- Pour a thin layer of the mango purée in each glass to cover berries.
- Reserve 4 kiwi slices and layer the rest on top of mango purée.
- Divide remaining purée among the glasses. Top each with a slice of kiwi and three raspberries.
- Make a slit in each of the remaining strawberries and position on the rim of each glass.
Yield 4 servings
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