Chevre parfait with macerated dried fruit and toasted oat crumble
Elissa Narrow - Vie
- 1 c fresh prairie fruits farm chèvre
- 1 c cream
- ¼ c sugar
Whip cram with sugar to medium stiff peaks. Paddle chèvre until smooth. Gently fold
cream into chèvre.
- 1c dried strawberries
- 1c dried cherries
- 2 c st germaine
Place all in sauce pot. Bring to boil. Turn heat down slightly. Cook until syrupy, stirring occasionally to ensure even cooking. Pour onto tray to cool.
- 1 c flour
- 4.6 oz butter (about 11/8 stick)
- 2 oz brown sugar
- ¼ tsp salt
- ¼ cup oats
Cube butter and keep cold. Place remaining ingredients in food processor or mixing bowl. Cut butter in to dry ingredients until small pebbles form. In food processor pulse about 20 times. In mixer use paddle on stir setting. Pour onto baking tray and bake at 350 until golden, about 20-30 minutes. Stir frequently.
Pipe or spoon mousse into a bowl or glass. Spoon dried fruit over and top with toasted oat crumble.