Daily Dose: Chili-Raspberry Parfait

I recently expressed my love for Nadia G., of Bitchin Kitchen.  If all her recipes are this good, my girl crush should last a long time.  This recipe packs a lot of flavor by doing some pretty simple things.  First, toasting the walnuts brings out their rich flavor.  Also, the whipped cream is anything but ordinary; it's deep flavor comes from the addition of brown sugar and liqueur.  The biggest flavor punch, though, comes from the addition of chili pepper in the sauce, which gives the dessert an unexpected kick.  Enjoy!


Chili-Raspberry Parfait
(Modified from Bitchin Kitchen)



Ingredients:
2 cups raspberries (fresh is recommended, but I used frozen to excellent results)

1 red hot chili pepper, diced
2 tablespoons brown sugar, separated
1-2 tablespoons of orange juice
1 cup whipping cream
1 tablespoon amaretto (original calls for dark rum, but I used what I had on hand)
1 vanilla bean
1 cup walnuts, toasted
1 tablespoons honey

1/8 ounces sea salt

Directions: 

For the sauce: in a food processor, combine 1 cup raspberries, diced chili pepper, 1 heaping tablespoon of brown sugar, and enough orange juice to create a sauce consistency. Puree and set aside.

For the walnuts: place crumbled walnuts in a mixing bowl and add honey and a pinch of sea salt. Mix well.

For the whipped cream: combine whipping cream, dark rum, 1 tablespoon brown sugar.  Whisk until ingredients are well blended. Whip in a stand mixer, or with a hand blender, until peaks form.

To assemble: add 1 tablespoon of the walnut-honey mixture into the serving dish. Then add a layer of raspberries, a tablespoon of the spicy raspberry puree, and a layer of whipped cream. Repeat layers until the glass is full and top it off with a few raspberries.
 
Chili-Raspberry Parfait
(Modified from Bitchin Kitchen)


Ingredients:
2 cups raspberries (fresh is recommended, but I used frozen to excellent results)
1 red hot chili pepper, diced
2 tablespoons brown sugar, separated
1 cup whipping cream
1 tablespoon amaretto (original calls for dark rum, but I used what I had on hand)
1 vanilla bean
1 cup walnuts, toasted
1 tablespoons honey
1/8 ounces sea salt

Directions: 

1. For the sauce: in a food processor, combine 1 cup raspberries, diced chili pepper, 1 heaping tablespoon of brown sugar, and enough orange juice to create a sauce consistency. Puree and set aside.
2. For the walnuts: place crumbled walnuts in a mixing bowl and add honey and a pinch of sea salt. Mix well.
3. For the whipped cream: combine whipping cream, dark rum, 1 tablespoon brown sugar.  Whisk until ingredients are well blended. Whip in a stand mixer, or with a hand blender, until peaks form.
4. To assemble: add 1 tablespoon of the walnut-honey mixture into the serving dish. Then add a layer of raspberries, a tablespoon of the spicy raspberry puree, and a layer of whipped cream. Repeat layers until the glass is full and top it off with a few raspberries.