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Pure Maple Syrup from Canada
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Whipped Maple Vanilla & Chocolate Mascarpone Parfaits with Roasted Strawberry Maple Coulis

By Deeba Rajpal, Passionate About Baking

INGREDIENTS:

Roasted Strawberry Maple Coulis

  • 250g strawberries, chopped
  • 2 tbsp balsamic vinegar
  • 3tbsp 100% pure maple syrup from Canada


Biscuit layer

  • 50g breakfast oats
  • 50g walnuts
  • 15g butter, chilled
  • 1 tbsp 100% pure maple syrup from Canada


Chocolate Orange Layer

  • 100g 52% chocolate, chopped {or chocolate chips}
  • 275 cream
  • 1 tbsp 100% pure maple syrup from Canada
  • Zest of ½ orange


Whipped Maple Vanilla Mascarpone Cream

  • 150g mascarpone
  • 100g single cream
  • 3 tbsp 100% pure maple syrup from Canada {to taste}
  • ¼ tsp vanilla bean paste


METHOD:

For the Roasted Strawberry Maple Coulis

  • Mix all ingredients together in an oven proof dish.
  • Bake at 180 for 30 minutes. Cool, then blend to the desired consistency. Chill before using. Refrigerate.

For the Biscuit layer

  • Run in the blender very briefly until you get a breadcrumb like mix.
  • Divide into 6 lidded single serve jars {or small jam bottles}, pressing down gently to make the base.

For the Chocolate Orange Layer

  • Place chocolate and cream and in a large bowl.
  • Microwave on full power for 30 seconds. Stir. Repeat.
  • Whisk in maple syrup from Canada & zest of ½ orange until smooth.
  • Allow to cool. Whisk again, then divide between jars topping the biscuit base.

For the Whipped Maple Vanilla Mascarpone Cream

  • Place all ingredients in a large bowl. Whisk with a balloon whisk until smooth. Don’t overmix else it’ll lose volume. Taste and adjust sweetness as required.
  • Divide between jars, pouring gently over the chocolate layer.

Top the cream layer with the chilled strawberry coulis, fresh strawberries and sprigs on mint. Refrigerate for a couple of hours to set.

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