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This show-stopper dessert pairs silky white chocolate mousse and tart raspberry coulis with tender bites of pasta for a parfait that will surprise everyone at the table. Inspired by Italian dolce but with a playful fusion twist this recipe became a birthday tradition after I was wowed by a similar dessert on a trip to Rome.
Ingredients
- Short pasta such as farfalle or small shells: Adds bite and absorbs flavors aim for bronze-die pasta for the best texture
- Pinch of salt: Brings out the flavor of the pasta and balances sweetness
- White chocolate: Choose high-quality chocolate for smooth melting and rich taste check for cocoa butter content for the best mouthfeel
- Unsalted butter: Provides creaminess and gloss to the mousse use European-style butter if available
- Large egg yolks: Give the mousse its rich body and pale color use fresh eggs or pasteurized eggs for safety
- Granulated sugar: Sweetens both the mousse and coulis be sure it dissolves fully
- Heavy cream: Forms the mousse and whipped cream look for cold high-fat cream for stable peaks and airy texture
- Powdered sugar: Sweetens the whipped cream without graininess sift before using
- Vanilla extract: Brings a warm round note to the whipped cream use pure extract for the best aroma
- Fresh or frozen raspberries: Make a bright coulis choose plump deeply colored berries or high-quality frozen ones for vibrancy
- Lemon juice: Brightens the coulis and balances the sweetness
- Garnish: Fresh raspberries white chocolate shavings and optional mint all add eye-popping color flavor and aroma choose unwaxed mint leaves and use a vegetable peeler for delicate chocolate curls
Step-by-Step Instructions
- Cook the Pasta:
- Bring a pot of water to a rolling boil and add a generous pinch of salt. Stir in the pasta and cook until just al dente usually eight to ten minutes. Immediately drain and rinse under cold water to halt cooking and prevent sticking then set aside to cool completely on a tray or plate.
- Prepare the Raspberry Coulis:
- Combine raspberries sugar and lemon juice in a small saucepan. Simmer over medium heat gently breaking up berries with a spoon for about five to seven minutes until soft and syrupy. Press through a fine-mesh sieve set over a bowl to strain out seeds. Transfer to the refrigerator to chill and thicken.
- Make the White Chocolate Mousse:
- Melt white chocolate and butter together in a heatproof bowl set over a pot of simmering water whisking until glossy and fully smooth. Remove from the heat and allow to cool slightly.
- Create the Egg Mixture:
- In a separate bowl whisk egg yolks and granulated sugar together vigorously until thickened and pale yellow. Gradually whisk in the melted white chocolate mixture making sure everything is at room temperature to avoid scrambling the eggs. Let the mixture cool further.
- Whip the Cream for Mousse:
- Use a mixer or whisk to beat one hundred twenty milliliters heavy cream until soft peaks form meaning the cream holds its shape but dips at the tip. Gently fold the cooled chocolate mixture into the whipped cream using a spatula taking care to keep the mousse airy. Chill in the refrigerator at least twenty minutes.
- Whip the Cream for Topping:
- Beat one hundred eighty milliliters heavy cream with powdered sugar and vanilla extract until soft fluffy peaks form. Set aside in the refrigerator to keep cold.
- Assemble the Parfaits:
- Begin layering in four tall clear glasses. Start with a spoonful of cooled pasta, then a layer of white chocolate mousse, followed by a spoonful of raspberry coulis and a generous dollop of whipped cream. Repeat the layers until the glass is full finishing with whipped cream.
- Finish and Garnish:
- Top with fresh raspberries curls of white chocolate and mint leaves if using. Serve immediately for maximum texture contrast or chill up to one hour before serving for a more melded flavor.
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My favorite part is the tart brightness of the raspberry coulis balanced against the luscious mousse. This recipe always takes me back to sharing laughter with my siblings as we dared each other to have pasta for dessert and were hooked after the first bite.
Storage Tips
Store each component separately in airtight containers for up to one day in the refrigerator. Assemble just before serving to preserve the best texture and color. Leftover parfaits may soften as the pasta absorbs liquid but are still delicious eaten within twenty-four hours.
Ingredient Substitutions
For gluten free use a gluten free short pasta with similar bite. If white chocolate is not available use good quality milk chocolate with a pinch less sugar. For a different berry try strawberries or a mix of berries in the coulis. You can use egg yolk substitute for the mousse if avoiding raw eggs.
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Serving Suggestions
Serve these parfaits in stemmed wine glasses or jars for a whimsical look. Top with extra berries and a sprig of mint for a fresh finish. They make a fun finale to any meal especially Italian themed dinners or Mother’s Day brunch.
Cultural and Historical Context
This fusion parfait borrows classic elements like Italian white chocolate semifreddo and pasta salads with a playful twist. The combination is inspired by Italian love of both fresh dairy desserts and regional berries paired with an inventive touch of pasta texture.
Recipe FAQs
- → What type of pasta should I use?
Short shapes like farfalle or small shells hold up well and offer the right texture to layer with mousse and coulis.
- → Can I substitute raspberries with other fruits?
Yes, try strawberries or a mix of berries for a fruity twist. Adjust the coulis to suit your taste.
- → Is it necessary to use raw eggs in the mousse?
If concerned, opt for pasteurized eggs or a suitable egg yolk substitute for food safety.
- → How should I serve the parfait?
Layer in tall glasses and chill up to an hour. Garnish with fresh berries and mint just before serving.
- → Can I make the components in advance?
Yes, you can prep mousse, coulis, and whipped cream ahead, then assemble just before serving for best texture.
- → Is this dessert suitable for special diets?
This parfait includes dairy, eggs, and gluten. Substitute as needed for gluten-free or vegan versions.