At the very bottom there is a layer of lightly spiced sautéed apples. Then goes strawberry puree, followed by Frangelico-spiked whipped cream and, finally, crispy buttery hazelnut crisp. The recipe, with some of my adaptations, is from the Top Chef cookbook.
The delicious and exceptionally easy to put together, originally served with fresh strawberries, this parfait is a perfect transitional summer-autumn dessert. But since the summer time, as well as good fresh berries, has well passed, I replaced the fresh strawberries with the puree made from the frozen ones (but picked at their most ripe). The dish was great; I think it’s very much appropriate for any season.
And now I want to return to the book mentioned earlier. This book and a Top Chef 7” Japanese style Santoku knife are for you to win. For the fans of the show, the fifth season of the Emmy-award winning series Top Chef DVD has been recently released and it includes extended interviews and some never-before-seen material.
I believe everyone knows the drill. You leave a comment on this post before midnight (PST) December 17th and I will make the draw and ask the winner to e-mail me the postal address for the goodies to ship. Good Luck!