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Blueberry fool parfait with white chocolate lemon cream and Cinnamon Toast Crunch

Blueberry fool parfait with white chocolate lemon cream and Cinnamon Toast Crunch (jpeg 211)

Recipe adapted from Fine cooking.com and Momofuku Milk Bar by Christina Tosi 

Cinnamon Toast Crunch

  • 1/3 cup unsalted butter
  • ¼ loaf of whit bread white bread
  • ½ cup sugar
  • 1/2 tsp kosher or sea salt
  • 1 tsp ground cinnamon

Firstly you will need to brown your butter. 

Place the butter in a microwaveable bowl and cover with two small microwavable plates.  Microwave the butter on high for 3-5 minutes. 

The butter will melt and start to pop and begin to brown.  You want it deep brown in color.

Cool the brown butter completely, stirring every now and again to ensure the caramelized milk solids are evenly distributed.  Set aside.

Now you can begin with your crunch.

Preheat the oven to 325 degrees

Cut the bread into roughly 1cm pieces.  Place the bread in a large mixing bowl, drizzle over the brown butter made in the first step and toss to combine.  Let the bread soak for 1 minute. 

Sprinkle the sugar, salt and cinnamon over the bread and toss well. 

Spread the mixture evenly onto a parchment lined baking tray and bake for 25 minutes.

Pull the baking tray out of the oven slightly and using a rubber spatula break up the cinnamon toast crunch a bit and toss it around.  Bake for an additional 5 minutes, until you have dry, crunchy, caramelized clusters.

Cool the cinnamon toast crunch completely before storing in an airtight container.

The crunch will stay fresh for 1 week at room temperature and 1 month in the fridge or freezer.

For the cream: 

  • 4-1/2 oz. white chocolate, finely chopped 
  • 1 cup heavy cream 
  • 1-1/2 tsp. grated and finely chopped lemon zest plus 1/2 tsp. juice (from 1 medium lemon) 

Pinch kosher salt 

For the filling: 

  • 4 cups (1-1/4 lb.) fresh blueberries 
  • 6 Tbs. granulated sugar 
  • 4 tsp. cornstarch 
  • Pinch ground cinnamon 
  • Pinch kosher salt 
  • 1/2 oz. (1 Tbs.) cold unsalted butter 
  • 1/2 tsp. fresh lemon juice 
  • 1 cup cream, whipped
  • Cinnamon Toast Crunch 

Make the cream:

Put 3 oz. of the white chocolate in a medium bowl. Bring 1/2 cup of the cream and the lemon zest to a boil in a small saucepan over medium-high heat; pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Stir in the lemon juice and salt, cover the bowl tightly, and refrigerate until cold, at least 1 hour and up to 24 hours.

Add the remaining 1/2 cup cream to the chilled mixture and beat with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate in a airtight container until ready to use.

Make the filling:

Put the blueberries, sugar, cornstarch, cinnamon, and salt in 12-inch heavy-duty skillet over medium heat. Using a potato masher or a silicone spatula, break up some of the blueberries to release their juice and cook, stirring often, until the mixture begins to boil, about 5 minutes. Once the mixture comes to a boil, stir constantly, reducing the heat to maintain a steady simmer, until thickened, about 2 minutes. Remove the pan from the heat and stir in the butter and lemon juice until melted. Let the filling cool and fold blueberries into whipped cream to make the blueberry fool filling.

Assemble the parfaits:

Put 1 Tbs. of the cinnamon toast crunch in the bottom of each of six 10-oz. parfait glasses. Divide half of the warm filling among them and scatter each with about 2 Tbs. cinnamon toast crunch. Divide the remaining filling among the glasses and top with the remaining cinnamon toast crunch. Dollop each with the white chocolate cream (about 2 Tbs. per parfait), sprinkle with the remaining chopped white chocolate, and serve