Fusion Recipe: 🇨🇱 Chirimoya Stout Parfait 🇧🇪

Chirimoya Stout Parfait

🇨🇱 Chirimoya Stout Parfait 🇧🇪



This dessert marries the classic Chilean favourite, Chirimoya Alegre (custard apple with orange juice), with a deep, dark Belgian Stout-infused chocolate parfait. The sweet, fragrant, and slightly acidic custard apple and orange layer cuts through the richness of the bittersweet, malty, and coffee-noted stout chocolate mousse. It is a sophisticated, layered parfait that balances fruit and malt.

Ingredients

Component

Chilean Ingredient

Belgian Ingredient

Quantity

Stout Mousse

-

Belgian Stout (e.g., Rochefort, St. Bernardus), Dark Chocolate, Heavy Cream, Eggs

1/2 cup stout, 6 oz chocolate

Chirimoya Layer

Chirimoya (Custard Apple), Orange Zest & Juice

Granulated Sugar

2 large chirimoyas, 1 orange

Garnish

-

Crushed Speculoos cookies

Optional

Instructions & Method

1. Prepare the Chirimoya Alegre Layer

  1. Cut the chirimoyas in half, scoop out the pulp, and discard the seeds and skin.
  2. Gently mash the pulp with a fork—leave it slightly chunky.
  3. Add the juice and zest of one orange and 1-2 tablespoons of sugar (adjust to the sweetness of the fruit). Mix well.
  4. Chill in the refrigerator while preparing the mousse.

2. Prepare the Belgian Stout Mousse

  1. In a small saucepan, gently warm the Belgian Stout (do not boil).
  2. In a separate bowl, melt the dark chocolate (either over a double boiler or in short bursts in the microwave).
  3. Whisk the egg yolks and 1 tablespoon of sugar until pale and creamy.
  4. Whisk the warm stout into the melted chocolate until smooth. Gently fold the chocolate-stout mixture into the egg yolks.
  5. In a separate bowl, whip the heavy cream until soft peaks form.
  6. Gently fold the whipped cream into the stout-chocolate base until just combined, forming a light, airy mousse.

3. Assemble and Chill the Parfait

  1. In clear parfait glasses, start with a layer of the chilled Chirimoya Alegre at the bottom.
  2. Carefully spoon a generous layer of the Stout Mousse over the fruit.
  3. Add a small middle layer of crushed Speculoos cookies for texture (optional).
  4. Repeat the layers: Chirimoya, then Mousse.
  5. Refrigerate for at least 4 hours, or until the mousse is firm and chilled.

Tips for Success

  • Use Quality Stout: The beer is the backbone of the mousse flavour. Use a high-quality, full-bodied Belgian Stout (like an Imperial or Russian Stout) to ensure deep chocolate, coffee, and malty notes shine through.
  • Mousse Temperature: Ensure the chocolate-stout base is cool (not hot) before folding in the whipped cream; otherwise, the mousse will deflate and not set correctly.
  • The Chirimoya: This fruit oxidises quickly, so assemble the parfaits relatively soon after preparing the Chirimoya Alegre layer. The acidity of the orange juice will help slow the browning.

This elegant dessert balances the tropical, fragrant, and subtly tart notes of the chirimoya with the rich, creamy, and complex dark chocolate and roasted malt flavours of Belgian Stout, resulting in a surprisingly refreshing finish.