Confession: I really like to play with my food, and I think you should, too.
This dessert was the result of pure experimentation, and yes—I would do it all over again. My neighbors had asked me to bring a dessert and I had nothing made, and no time to go to the store. Determined to find something in the house, I combed the fridge and cupboards and found myself with a totally weird melange of ingredients.
Here’s why this kind of experimentation is important: It teaches you how to make your kitchen a friendlier, more knowable, more fun and exciting place. Playing with your food gives you the freedom to discover what you like, and what you don’t—to become your own favorite chef. Hence: Don’t be afraid to play with your food. Start to develop your own kitchen intuition.
Here, melting chocolate chips with rosemary opens up a whole new world of flavor, the goat’s milk yogurt provides a creamy yet healthy base, and the maple, blueberries, and sea salt round out a sophisticated finish. These blueberries were fresh from the farmers market, and some of the best I’ve had in years.
BLUEBERRY MAPLE YOGURT PARFAITS WITH ROSEMARY SEA SALT DARK CHOCOLATE GANACHE.
Ingredients
- 3 cups plain goat’s (or cow’s) milk yogurt whole
- 1 cup semi-sweet or dark chocolate chips
- 1 tsp finely minced fresh rosemary leaves
- ½ cup fresh blueberries
- maple syrup to drizzle
- sea salt flakes or coarse sea salt for garnish
- extra fresh rosemary leaves for garnish
Instructions
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Melt the chocolate chips and minced rosemary on low heat, stirring constantly (or use a double boiler if you’re feeling fancy, or a microwave, if you’re feeling lazy). Spoon yogurt into bowls or cups, and top with a generous serving of the rosemary chocolate ganache. Top with blueberries, a drizzle of maple syrup, a sprinkle of sea salt, and a few rosemary leaves.