JOSE CUERVO® GOLD TEQUILA DRUNKEN TROPICAL FRUIT PARFAITS WITH JALAPEÑO SORBET AND CILANTRO YOGURT

Drunken Tropical Fruit

Ingredients Weight Measure
Mango, diced 2 cups
Pineapple, diced 2 cups
Raspberries 2 cups
Strawberries, sliced 2 cups
Bananas, large, sliced 5 ea.
Kiwi, peeled and diced 6 ea.
Sugar 1/2 cup
Lemon, juice, freshly sqeezed 2 ea.
Lime, juice, freshly squeezed 2 ea.
Jose Cuervo® Gold Tequila 6 oz.
Star fruit 3 ea.

Jalapeño Sorbet

Ingredients Weight Measure
Water 4 cups
Sugar 4 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2 cups
Lemon juice 1 cup
Lemon zest 2 Tbsp.

Cilantro Yogurt

Ingredients Weight Measure
Yogurt, vanilla 2 cups
Cilantro, finely minced 1 Tbsp.
Honey 1 Tbsp.

Garnishes

Ingredients Weight Measure
Sugar as needed
Star Fruit, sliced 12 slices

Method

  1. For the Drunken Tropical Fruit, in a large bowl combine all ingredients and refrigerate. Allow to macerate at least 1 hour. Keep refrigerated until ready to use.
  2. For the Jalapeño Sorbet, in a medium saucepan make a simple syrup: Combine water and sugar and bring to a medium boil until sugar has dissolved. Remove from heat and chill overnight. Once the simple syrup has chilled, add the TABASCO® Green Jalapeño Pepper Sauce, lemon juice and lemon zest. Mix well. Keep mixture refrigerated until ready to use. Using an ice cream maker, prepare sorbet according to manufacturer's recommendations. Freeze until ready to use.
  3. For the Cilantro Yogurt, in a small bowl mix all ingredients. Refrigerate until ready to use.
  4. To assemble the parfait, rim 12 martini glasses with sugar. Divide the Drunken Tropical Fruit evenly between the 12 glasses. Drizzle a little of the Cilantro Yogurt on top of the fruit. Top each parfait with one small scoop of the Jalapeño Sorbet. Garnish the rim of the glass with a slice of star fruit. Serve chilled.

Yield: 12 servings