A perfect matcha for your dessert-loving diners, Festive Matcha and Chia Parfait is a menu must-have. With a mix of almond milk, chia and McCormick Culinary® Pure Vanilla Extract, this Pink Peppercorn-adorned parfait is topped with garnishes of compressed cantaloupe, berries and pumpkin seed brittle.
Festive Matcha and Chia Parfait | Serves 4
3 cups Almond Milk, can substitute hemp or cashew milk
In a large bowl, mix the chia, almond milk and vanilla extract. Puree together.
In another small bowl, blend together the agave and matcha powder, until there are no visible lumps. Combine this matcha mixture into the chia pudding base.
Refrigerate for later use.
For the Pink Peppercorn Syrup:
In a saucepan, bring water to simmer. Then add agave and sugar and stir until dissolved. Add pink peppercorns and bring to a boil.
Remove from heat and allow to cool before use.
For the Pink Peppercorn and Lime Compressed Cantaloupe:
Bring all pink peppercorn and lime compressed cantaloupe ingredients to a simmer over medium heat in a heavy bottomed sauce pot. Allow this mixture to simmer for 10 minutes. Allow to cool and strain if desired.
Fold down the top of a medium vacuum pack bag to create a 1” lip. Place the cantaloupe into the bag and pour in lime juice, pink peppercorn syrup and salt. Vacuum seal the bag on the highest setting.
Place vacuum sealed bag in the fridge, and allow to set for 3 hours. When ready to serve, open the bag and strain.
Pink Peppercorn and Pumpkin Seed Brittle:
Spray a parchment lined cookie sheet with canola oil.
In a heavy bottomed stainless steel pot, heat the sugar, corn syrup and water over medium heat until all of the sugar has dissolved. Continue to heat the caramel for 4 minutes. Stir in pumpkin seeds and butter. Continue to cook for another 4 minutes. Stir in the pink peppercorns, nutmeg and baking soda.
As the mixture begins to froth, pour out the brittle onto the prepared baking sheet. Spread out the mixture with a heat-resistant rubber spatula.
Allow to cool. Then break up in a heavy duty sealed bag with a rolling pin. Store for later use.
Divide the Festive Matcha and Chia Parfait into 4 serving dishes.
Top with compressed cantaloupe, berries, pink peppercorns and pumpkin seed brittle.
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