Tahini-Yogurt Mousse Parfaits with Fig and Strawberry Olive Oil Compote
Tahini is a rich paste (reminiscent of peanut butter) made using sesame seeds. The flavor is nutty and savory, which pairs nicely with the creamy combination of mascarpone and Greek yogurt. The fig and strawberry olive oil compote brings a little sweet-tart action to this parfait, with a surprising peppery pop (thanks to the EVOO).
Tahini-Yogurt Mousse Parfaits with Fig and Strawberry Olive Oil Compote
Course: DessertCuisine: French4
servings15
minutes15
minutesEach aspect of this recipe can be prepped and prepared separately and assembled when you’re ready to enjoy it. The mousse can be stored, refrigerated, for 3 – 4 days. The fruity compote has a little longer shelf-life of about 1 week.
Try it using our recipe for easy Italian-style homemade granola.
Ingredients
1/2cupmascarpone cheese (or good quality cream cheese), softened
1/2cuptahini
1/2cupplain greek yogurt
3tablespoonsmaple syrup
1teaspoonvanilla extract
2/3cupfresh or dried figs, diced
2/3cupfresh strawberries, diced
3tablespoonsmild-medium intensity extra virgin olive oil
3tablespoonsmaple syrup
1/4teaspoonground cinnamon
1/8teasponnutmeg
1/8teaspoonground ginger
3 tablespoonslemon juice
1 teaspooncornstarch
3/4 cup granola
1/2cupextra strawberries or figs for garnish
Directions
- Combine mascarpone, tahini, yogurt, maple syrup and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Whisk until combined and fluffy, cover and refrigerate until ready to serve.
- Combine figs, strawberries, EVOO, maple syrup, cinnamon, nutmeg and ginger in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Cook for 5 – 6 minutes or until the berries begin to breakdown.
- Dissolve cornstarch in lemon juice and stir into the fruit mixture. Stir until thickened and remove from the heat. Allow the fruit compote to cool before serving.
- To serve, layer mousse, fruit compote and granola into cups, then, garnish with strawberries and figs.
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