Coconut Raspberry Parfaits

My first memory of being at Erica's orchard when fruit was in bloom is from a few years ago. It was an evening in early summer, the kind of night where you still need a sweatshirt as the sun goes down. Me and our friend Lizzie stopped by to see Erica at the end of a weekend before we headed back to Boston. Erica took us on a walk through the orchard and as we walked through the rows of various fruit I was amazed at how much was growing essentially in her backyard. 

We immediately began plucking ripe raspberries from their vines and popping them in to our mouths. A few years later this still amazes me. A few weeks ago, as we were seeking out rhubarb for our strawberry rhubarb ice cream I again found myself plucky plump raspberries from the vine and knew that our next recipe would have to include them. We decided to pair the fresh picked raspberries with a coconut cream to create mini parfaits. These are a perfect dessert for summer; while still being an indulgent dessert they feel pretty light. 

Whipping the chilled coconut milk, white chocolate and egg whites makes for a lovely airy cream filling.  They can be made in to single serve parfaits or layered in to a tray to be cut in to squares. Be sure to refrigerate the leftovers. Also, feel free to substitute your favorite fruit in here.  Perhaps add some blueberries for a festive red, white and blue dessert. 

Coconut Raspberry Parfaits 

Coconut Filling 
2 egg whites
½ tsp cream of tartar
2 cans of Coconut Milk (chilled overnight)
½ cup white chocolate (chopped)
½ cup powdered sugar

Graham Cracker Filling
2 ½ cups graham crackers (crushed)
½ cup butter
½ cup shredded unsweetened coconut
1/3 cup sugar Raspberries (about a pint)

To make the coconut filling beat the egg whites and cream of tartar together and then beat on high until the egg whites form stiff peaks, put in a large bowl and set aside. Clean mixer bowl thoroughly and then beat the coconut fat that should have solidified in the can (be careful to exclude the water-y substance on the bottom of the can) on high until light and fluffy. Melt the white chocolate in double boiler. Add egg whites, coconut, white chocolate, and sugar together and fold to incorporate.

To make the graham cracker crust add crushed graham crackers, shredded coconut, and sugar to a bowl. Melt butter and add, stirring to incorporate.

Layer graham cracker crust, coconut filling, and raspberries several times. Top with toasted coconut and almonds if desired. Enjoy!

Strawberry Rhubarb Ice Cream

Having grown up on a fruit orchard, my family and I have what I think is a unique perspective on both strawberries and rhubarb. Strawberries are thought of as sweet, juicy little treats that linger here in Connecticut for only about two weeks; on the farm we usually say that is two weeks too short for anyone eating them, and two weeks too long for anyone picking them. Ask anyone who has picked strawberries as a summer job, and not just for pleasure, it is a backbreaking endeavor. No matter how many berries you eat, it doesn’t seem to make the deal any sweeter.  

In the heat of a late June afternoon, bending over to pick yet another tiny red berry, you can grow to dislike strawberries, hate even. Luckily, we have finally given our own strawberry operation a rest, and we are able to enjoy strawberry season by leisurely picking strawberries at our own pace and on our own accord at some of our neighboring farms. Strawberries have never tasted so sweet!

Rhubarb is a spring staple around here.  We usually just cut it up and make compote or sauce from it, which we then proceed to add to anything and everything.  It is great in yogurt, on ice cream, on toast, and even on its own. Over the years I have gotten the impression that the general public does not view rhubarb as such a pivotal part of their diet. We freeze pounds and pounds of it, so that there isn’t one winter month that goes by that we have to go without. If you do take a liking to rhubarb, I would recommend devoting a small corner of your garden to it; it is a wonderful plant that will dutifully return year after year.

The combination of these two spring beauties is wonderful due to their widely contrasting flavors.  The tart rhubarb pairs wonderfully with the sweetness of the strawberries. So while strawberry ice cream might be good, strawberry rhubarb might just be better.

Strawberry Rhubarb Ice Cream

Ice Cream Base:

2 cups milk

4 tsp. cornstarch

1 1/4 cups heavy cream

2/3 cup sugar

2 tbsp. light corn syrup

1/4 tsp. kosher salt

3 tbsp. (1.5 oz) cream cheese, softened

Rhubarb Compote:

1 pound rhubarb (chopped into ¼ inch pieces)

1 pint strawberries (sliced)

1 vanilla bean

¾ cup sugar

1 Tbsp cornstarch

To make the ice cream base add ¼ cup milk to the cornstarch and mix so that no chunks remain. Add all remaining ingredients except for the cream cheese to a medium saucepan and heat over medium high heat until it comes to a boil. Once boiling, add the cornstarch slurry and continue to boil for another minute.  Place cream cheese in a large heatproof bowl, and add about a ½ cup of the boiling milk/cream mixture over it.  With a wire whisk incorporate the cream cheese into the hot mixture until completely creamy, and then add the remaining hot mixture. Cover your ice cream base with plastic wrap and refrigerate for at least 4 hours. In the meantime, add all the ingredients for the compote to a sauce pan and bring to a boil, once boiling, reduce heat and simmer until rhubarb is completely broken down.  Cool compote in the refrigerator and once cool add to the ice cream base.  Once the base and compote have been incorporated add to an ice cream maker and follow the manufacturer’s instructions. Enjoy!