Rapadura is an unrefined sugar, characterized for its beautiful golden brown color. Made from organically grown sugar cane, rapadura is precious for its unique caramel flavor. It is a typical product used in many Latin American countries such as Brazil, Colombia, Venezuela, and Ecuador. In our country, street vendors offer rapadura sugar wrapped in corn husks and it usually comes in a solid circular flat shape, but you can also find it in cubic shapes in local markets. In Honduran gastronomy, rapadura is widely used for preparing desserts, and perfectly replaces refined white sugar in any recipe: simply substitute 1 cup of rapadura for 1 cup white sugar. —gisellecagli
large eggs (whites and yolks separated)
1 – 1 1/2 tablespoons
white sugar (for preparing strawberries)
In a saucepan, over low heat, add butter until melted. Carefully add rapadura pebbles and let it melt with butter. Using the back of a spoon, you can gently crush rapadura pebbles to speed up the melting process. Let it cool.
Fold rapadura and butter mixture into egg yolks until combined.
Fold egg yolk, rapadura and butter mixture into egg whites until combined.
Spoon the mixture into 4-5 cups of about 125 ml capacity ( I used porcelain souffle cups). Chill in the freezer for at least 4 hours, or until solid.
Remove the crème fraîche parfait from the freezer and dip the cups into hot water to loosen the parfait from the cups. Run a knife around each parfait cup, then transfer to a plate to serve.
To prepare the the strawberry sauce, dice strawberries and mince mint. Add lemon juice and white sugar to diced strawberries. Add minced mint to strawberries and combine well. Let stand for about 10 minutes to allow flavors to blend.
To plate the dish, carefully arrange strawberries on top of the parfait. Before placing strawberries, drain excess juices to prevent drippings onto the plate. Place two small mint sprigs on both sides of the parfait. Sprinkle with crushed rapadura sugar.