Festive Matcha and Chia Parfait (Desserts)

Created By: Ilona Daniel, Executive Chef of Holland College Culinary Institute and Instructor of the Culinary Boot Camps in Charlottetown, Canada.

Description: A perfect match for your dessert-loving diners, Chef Ilona Daniel’s Festive Matcha and Chia Parfait is a menu must-have. With a mix of almond milk, chia and McCormick Culinary® Vanilla Extract, Pure, this Pink Peppercorn-adorned parfait is topped with garnishes of compressed cantaloupe, berries and pumpkin seed brittle.

Yield:4 servings
Festive Matcha and Chia Parfait  (Desserts)











Festive Matcha and Chia Parfait
3 cup Almond, hemp or cashew milk cup Chia seeds
2 tablespoons Matcha powder
2 tablespoons Agave
2 tablespoons McCormick Culinary® Vanilla Extract, Pure 
½ cup Honey

Pink Peppercorn Syrup
½ cup Water
¼ cup Agave
¼ cup Sugar
2 tablespoons McCormick Culinary® Pink Peppercorns

Pink Peppercorn and Lime Compressed Cantaloupe
2 cup Cantaloupe
½ each Lime, juiced
¼ cup Pink peppercorn syrup
¼ teaspoon Kosher salt

Pink Peppercorn and Pumpkin Seed Brittle
1 teaspoon Canola oil
1 cup Sugar
½ cup White corn syrup
3 tablespoon Water
1 cup Raw pumpkin seeds
2 tablespoon Butter
1 teaspoon McCormick Culinary® Pink Peppercorns
¾ teaspoon Baking soda
1/8 teaspoon Ground nutmeg


For the festive matcha and chia parfait:
1. In a large bowl, mix the chia, almond milk and McCormick Culinary® Vanilla Extract, Pure, Pure together.
2. In another small bowl, blend together the agave (2 tbsp) and matcha powder, until there are no visible lumps. Combine this matcha mixture into the chia pudding base.
3. Refrigerate for later use.

For the pink peppercorn syrup:
1. In a saucepan, bring water (½ cup) to simmer then add agave (¼ cup) and sugar (¼ cup) and stir until dissolved. Then add McCormick Culinary® Pink Peppercorns (2 tbsp) and bring to a boil.
2. Remove from heat and allow to cool before use.

For the pink peppercorn and lime compressed cantaloupe:
1. Bring all ingredients to a simmer over medium heat in a heavy bottomed sauce pot. Allow this mixture to simmer for 10 minutes. Allow to cool and strain if desired.
2. Fold down the top of a medium vacuum pack bag to create a 1” lip. Place the cantaloupe into the bag and pour in lime juice, pink peppercorn syrup, and salt. Vacuum seal the bag on the highest setting. Place in the fridge, and allow to set for 3 hours. When ready to serve, open the bag and strain.

Pink peppercorn and pumpkin seed brittle:
1. Spray a parchment lined cookie sheet with Canola Oil.
2. In a heavy bottomed stainless-steel pot, heat the sugar (1 cup), corn syrup and water (3 tbsp) over medium heat until all of the sugar has dissolved. Continue to heat the caramel for 4 minutes. Stir in pumpkin seeds and butter. Continue to cook for another 4 minutes. Stir in the McCormick Culinary® Pink Peppercorns (1 tsp), nutmeg and baking soda.
3. As the mixture begins to froth, pour out the brittle onto the prepared baking sheet.
4. Spread out the mixture with a heat-resistant rubber spatula.
5. Allow to cool then break up in a heavy-duty sealed bag with a rolling pin.
6. Store for later use.

To Serve:
1. Divide the Festive Matcha and Chia Parfait into 4 serving dishes and top with compressed cantaloupe, berries, McCormick Culinary® Pink Peppercorns and pumpkin seed brittle.

Festive Matcha and Chia Parfait  (Desserts)









For more flavorful inspiration visit: www.McCormickForChefs.com