Cherry Bittersweet Chocolate Parfait With Pistachio Gelato Recipe

A beautiful pink mousse enrobes layers of cocoa pistachio biscuit in this dessert from Ryan Tateishi, pastry chef at Café Juanita in Kirkland, Wash. Served with a pistachio gelato and sweet poached cherries, it is a fitting end to a romantic Valentine’s Day meal.Invert sugar is commonly used in making pastries and confections. It helps keep products more moist and tender, and extends their shelf life, in addition to resulting in a smoother mouthfeel, as compared to pastries made with ordinary sugar. If you can’t find or don’t want to buy invert sugar, you can substitute in honey, or try making your own at home.