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Chevre parfait with macerated dried fruit and toasted oat crumble

Elissa Narrow - Vie

Chef demonstration
All seasons

Chèvre Mousse
  • 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.

Macerated fruit
  • 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.

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