With our vacation to Kauai and Maui less than two weeks away, my husband and I have been talking nonstop about what we're going to do... and, in my case, where we're going to eat!
You've gotta have priorities.
I've already picked out
Josselin's Tapas Bar as one of the places I'd like to hit up, along with
Merriman's (the Maui one, I think) and the
Haili'imale General Store (who catered our wedding). I'm determined to hit up as many of restaurants belonging to the
twelve original pioneers of Hawaiian regional cuisine as possible. On previous trips, we've gone to Roy's and Alan Wong's (whose five course tasting menu left me breathless and incredibly stuffed - but how could I NOT finish the butter poached lobster?) and I've been blown away each time.
Can you tell I'm dreaming tropical right now? I'm also dreaming luxury, as we'll be spending some time at
the Hyatt. And when I think luxury, I think chocolate.
But I'm prepping for a whole lot of time in my swim suit, so it can't be too luxurious.
Out goes the cream, in comes the yogurt!
For dinner on Saturday night, I pulled together some dark chocolate parfaits with mango and passion fruit. It took me very little hands on time - really, most of it was waiting for the yogurt to drain. You could use just about any fruit with this. Those raspberries that are in season right now would be killer! And if you're into white or milk chocolate, I say go ahead and switch it up!
Chocolate, Mango and Passion Fruit Parfaits
(serves 2)
Ingredients
1 cup 3-4% plain yogurt (don't use one that has all sorts of thickeners in it - go organic/natural - I use
Saugeen)
2 tbsp milk
1½ oz good quality dark chocolate, chopped
1 mango, finely diced
2½ tsp passion fruit purée, divided (optional)
Directions
1. Line a fine mesh strainer with several layers (I used 3) of paper towel and pour yogurt on top. Set on top of a bowl and place in the fridge to drain for several hours, or until yogurt is the consistency of cream cheese. You can speed the process along by twisting the paper towel up to form a pouch and gently squeezing the excess liquid out. Discard liquid and place thickened yogurt into a bowl.
2. Place milk in a microwave safe container. Heat until hot. Add in chocolate and stir until melted. Set aside until cooled, then mix into yogurt. Add in 1½ tsp passion fruit purée. Set in fridge for at least 15 minutes, or up to 6 hours.
3. Toss mango with remaining passion fruit puree. In two glasses, layer mango with yogurt mixture. You should have enough for 2 layers of each.
You'll never notice the absence of whipping cream!
