Myers+Chang - Vanilla Bean Parfait with Orange Granita
Over the years, we've probably gotten no fewer than 1000 comment cards singing the praises of this parfait as a "wicked good" interpretation of the creamsicle. I didn't grow up eating typical Americana dessert fare and have never had a creamsicle so I’m not quite sure what inspired me to make this. A large plate of oranges was considered dessert in my household. That wasn’t going to fly at Myers+Chang (I have my pastry chef reputation to maintain after all) so I married fresh orange ice with vanilla bean parfait (essentially an ice cream made without an ice cream maker). And if you are a fan of the creamsicle apparently you are going to love this. There are a gazillion ways to plate it to make it pretty, or fun, or whimsical. It is creamy and refreshing and the perfect way to end a big Asian feast.
Recipe contains eggs, dairy.
This recipe gives back to the Bostonian’s in Need Meal Fund.
"Help us help our fellow Bostonians in need! We are accepting donations to provide meals for Boston area hospitals, shelters, and soup kitchens. With your help we can provide meals for MGH, BMC, Tufts, Pine Street Inn, Women’s Lunch Place and more." - Joanne
CHEF & CO-OWNER JOANNE CHANG'S STORY
An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with nine locations in the Boston area, and a restaurant, Myers + Chang, along with her husband and business partner Christopher Myers.
She is the winner of the James Beard Award for Outstanding Baker in 2016. She is also the author of five cookbooks: Flour, Spectacular Recipes from Boston's Flour Bakery+Cafe; Flour, too: Indispensable Recipes for the Café’s Most Loved Sweets & Savories; Baking with Less Sugar; Myers+Chang at Home; and Pastry Love, a Baker's Journal of Favorite Recipes.
Food photo credit: Kristen Teig