A delicate and indulgent parfait that layers roasted UNS Physalis with lightly sweetened rose mascarpone and crushed biscuits. Floral, fruity, and full of texture — this elegant dessert is a beautiful fusion of East and West.
Ingredients
- 1 cup UNS Physalis (husks removed)
- 1 tsp olive oil
- 1 tbsp honey or maple syrup
- 1/2 cup mascarpone cheese
- 1 tbsp rose water (adjust to taste)
- 1–2 tbsp powdered sugar
- 4–5 digestive biscuits or granola, crushed
- Dried rose petals or pistachios (for garnish)
Method
- Roast the physalis: Preheat oven to 180°C (350°F). Toss UNS Physalis with olive oil and honey. Roast for 8–10 minutes until soft and lightly caramelized. Let cool.
- Mix the mascarpone: In a bowl, whisk mascarpone with rose water and powdered sugar until smooth and creamy.
- Assemble the parfait: In serving glasses, layer crushed biscuits, rose mascarpone, and roasted physalis. Repeat layers as desired.
- Garnish and serve: Top with rose petals or crushed pistachios. Chill briefly or serve immediately.
