Perfect for belated Cinco de Mayo celebrations or just a summery snack, these passionfruit margarita pie parfaits are a beverage-themed treat. Created by Sarah Coates at the blog The Sugar Hit, the boozy, salty and tangy recipe is sort of like an uncooked pie that is described as "a cross between a key lime pie, a margarita and a passionfruit."
The pie parfaits feature a salty layer of pretzel crumbs, which is supposed to echo the salt rim of a margarita drink. The pie 'filling' is a passionfruit mousse made out of condensed milk, lime juice, passionfruit pulp and thickened cream. You could also spike it by adding a shot of tequila.
This single-serve dessert is an example of solo portioning as well as raw food and edible alcohol.
What's Driving This Trend
- Solo Portioning
- Opportunity for individual-sized food creations and packaging.
- Raw Food
- Innovative recipes utilizing uncooked ingredients and techniques.
- Edible Alcohol
- Creating food and desserts infused with alcoholic flavors.
Who This Affects Most
- Food & Beverage
- Opportunities for restaurants and catering services to offer unique dessert options.
- Packaging
- Development of new packaging options for individual-sized desserts.
- Hospitality
- Incorporating innovative cocktail-inspired desserts into hotel and resort menus.
