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David Myers - Holiday Parfait
Cameron is making a holiday parfait, courtesy of Chef David Myers, that takes the familiar ingredients of this classic treat and transforms them with exciting flavors from around the world.
Holiday Parfait
Course:
Breakfast, Dessert
Cuisine:
Japanese
Seasonal Event:
Christmas
Ingredients:
  • 100g (3.53oz) oatmeal
  • 30g (1oz) whole wheat flour
  • 30g (1oz) grapeseed oil
  • 90g (2oz) of favorite nuts ( almonds, walnuts, pistachios) chopped small size and roast 90g dried fruit (raisins, cranberry) niche cute small size

MATCHA SYRUP:

  • 10g (.35oz) matcha powder
  • 90g(2oz) granulated sugar
  • 100g(3.53oz) filtered water

DIRECTIONS:

  • Mix all ingredients except for dried fruits. (to be added later)

MATCHA SYRUP:

  • Sift the matcha. Mix sugar and matcha and sift again with a sifter, add to a small pot with water.
  • Add to a low heat stove. When the edge gets bubbly turn off and cool room temp.
  • In mixing bowl, add granola and matcha syrup and mix together. Add all to parchment paper on sheet tray and cook at 320f for 15 mins
  • Add fruits after it's baked. Spread out on a sheet tray and let cool.
  • 1 scoop matcha ice cream
  • 1 scoop strawberry ice cream
  • 1 dollop of coconut cream (store-bought) or whipped cream with toasted and grated coconut
  • Garnish with fresh raspberries, dried coconut, and matcha granola.

Click here for more Christmas recipes

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