Jean-Yves Mocquet’s Gewürztraminer Parfait
Our own Costco Wholesale bakery buyer and French pastry
chef shyly dropped off this recipe one day. We can only begin
to wonder what other fabulous recipes he must possess.
Strawberries, hulled and sliced
Kiwi, peeled and sliced
Mangoes, pears, mandarin oranges and pineapple,
peeled, sliced and diced
Blueberries, raspberries and grapes
4 cups Gewürztraminer
3 egg yolks
1 cup sugar
11/2 cups whole milk
11 package unflavored gelatin
11 teaspoon vanilla extract
3 cups heavy cream, whipped
11. Blend your own combination of fruit to equal 6 cups,
combine with 2 cups of the Gewürztraminer in a bowl
and chill.
2. Beat egg yolks and sugar with a wire whip several
minutes until thick and pale yellow. Scald milk (do not
boil) and gradually whisk into eggs in a thin stream.
Return to saucepan and cook over moderate heat, stirring
slowly with a wooden spoon, 4-5 minutes, or until sauce
thickens enough to film spoon with a creamy layer. Add
gelatin, vanilla and 2 cups Gewürztraminer, mix well with
wire whip and chill.
3. When cream is cold, slowly add whipped cream with
a wire whip until the texture is creamy.
4. To finish the presentation, place a layer of mousse in
the bottom of a stemmed glass. Add a layer of soaked
fruits and a layer of mousse. Repeat steps until glass is
full. Place some soaked fruits on top and garnish with
mint leaves. Refrigerate for 2 hours before serving.
Bon appétit. Makes 6 servings.
Costco Employee
Jean-Yves Mocquet
Dole Fruity Tulip Chocolate Shells
11/3 cups semisweet chocolate chips
1/4 cup butter
11 8-ounce package light cream cheese, softened
1/4 cup butterscotch sauce
11 Dole Banana, sliced
2 cups assorted cut-up Dole Fruit such as canned
or fresh Pineapple Chunks, Red or Green Grapes,
Cantaloupe or Honeydew Melon
1. Melt chocolate with butter in a small saucepan. Place
8 paper or foil baking-cup liners in muffin cups. Spread
3 tablespoons chocolate on bottom and up sides of each
liner with back of spoon. Chill 1 hour.
2. Beat cream cheese and butterscotch sauce until smooth;
refrigerate.
3. Remove chocolate shells and sauce from refrigerator.
Let stand a few minutes. Carefully remove liners from
chocolate shells. Arrange banana slices in bottom of shells.
4. Spoon cream cheese mixture into chocolate shells. Arrange
favorite fruit combination on top. Makes 8 servings.
