Citrus and Mascarpone Parfait with Grapefruit and Prosecco Granita

1. 1

   Special equipment: 4 dessert cups and liquid nitrogen or an ice cream maker

2. 2

   For the sugar cookie dough: Combine the butter, flour, sugar, egg yolk, lemon zest and salt in the bowl of a food processor.

3. 3

   Pulse together, adding a few splashes of ice water to make it come together.

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   Shape the dough into a disc, wrap it in plastic and let it rest in the fridge for at least 30 minutes.

5. 5

   Preheat the oven to 375 degrees F.

6. 6

   Cut the rested dough in half and roll out each piece to about 1/4 inch thick.

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   Sprinkle the turbinado sugar over the dough and lightly roll over it to set it in place.

8. 8

   Cut out 8 shapes using a round cookie cutter.

9. 9

   Place on a sheet tray and bake until light golden, about 8 minutes.

10. 10

    Let cool.

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    For the sweetened mascarpone: Mix together the mascarpone, sugar and lemon zest and juice in a medium bowl until smooth and silky.

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    Place in a piping bag and refrigerate until ready to use.

13. 13

    For the ruby red grapefruit and prosecco sorbet: Combine the grapefruit juice, prosecco and sugar in the bowl of a stand mixer fitted with a whisk attachment.

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    Mix on medium speed while carefully pouring in liquid nitrogen.

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    Pour in enough nitrogen until you achieve a sorbet-like consistency.

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    Place the bowl in the freezer until ready to use.

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    Alternatively, pour the grapefruit mixture into an ice cream maker and process according to the manufacturers instructions.

18. 18

    Combine the satsuma, orange and grapefruit segments in a large bowl.

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    Pipe some sweetened mascarpone into the bottom of 4 dessert cups.

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    Top with the citrus segments and a scoop of the ruby red grapefruit and prosecco sorbet.

21. 21

    Tuck two cookies in each glass and garnish with the mint.

* Per serving · 4 servings · Values may vary.