Almond Cream Parfaits Food

ALMOND-VANILLA YOGURT PARFAITS

Steps:

• In a large bowl, mix yogurt and pudding mix until well blended; gently stir in almond butter to swirl. Layer 1/2 cup yogurt mixture and 2 tablespoons granola in each of four parfait glasses. Repeat layers. If desired, sprinkle with almonds. Serve immediately.

CHOCOLATE, ALMOND, AND BANANA PARFAITS

Steps:

• Heat chocolate chips and 4 tablespoons cream in microwave in 1-cup glass measuring cup at 50 percent power just until chocolate is melted, about 30 to 35 seconds. Stir to blend; cool chocolate sauce to lukewarm. Whisk mascarpone, amaretto, sugar, and remaining 2 tablespoons cream in medium bowl until blended and mixture just starts to thicken.
• Using 2 1/2-inch-diameter cookie cutter, cut out round from each angel food cake slice. Place 1 cake round in each of 4 wine goblets or old-fashioned glasses. Top each cake round with 3 banana slices, 1 heaping tablespoon mascarpone mixture, bittersweet chocolate sauce, and sprinkling of almonds. Repeat parfait layering 1 more time and serve.

STRAWBERRY AND ALMOND CREAM PARFAIT

Steps:

• In a medium bowl, whisk together sugar, flour and egg yolks until thick and smooth, 3 to 5 minutes.
• In a medium pot, bring the milk and vanilla bean to a gentle boil. Pour about half of the milk mixture over the eggs whisking constantly. Pour the whole mix back into the pot and place the pot back over low heat, stirring with a wooden spoon, until the mixture thickens, 3 to 5 minutes. Note: you must stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn.
• Remove the pot from the stove and whisk in the marzipan. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap. Place the tray in the refrigerator to cool.
• In a medium skillet over low heat, melt the granulated sugar. Spray a tray with a light coating of nonstick spray. Spray the end of a wooden spoon as well. When the sugar turns light brown, add the almonds and stir to coat them with the sugar. Spoon the almonds on to the baking sheet and sprinkle lightly with salt.
• When the almond cream has cooled, remove and discard the vanilla bean and place the pastry cream in a medium bowl. Whisk until it is smooth. In another medium bowl, toss the strawberries and brown sugar together.
• Place 4 to 6 glasses on a flat surface. Begin by spooning a thin layer of almond cream in the bottom of each. Sprinkle with a few almonds. Add a layer of the whipped cream. Top with a layer of strawberries. Repeat the layers until the glasses are full. Refrigerate for a while before serving or enjoy immediately.

ALMOND CROQUANT PARFAIT

Steps:

• Parfait:
• Have ready a lightly oiled baking sheet. In a small, very clean, heavy saucepan, combine the water and the sugar and stir together over low heat until the granules of sugar have dissolved and the liquid appears clear. Increase the heat to high and simmer the mixture until syrupy and golden brown. Be careful not to overcook and burn the caramel. If crystals form on the sides of the pan, remove them by swirling the liquid in the pan, never stir the caramel with a utensil. Add the toasted almonds, swirl to mix and remove from the heat. Immediately pour the almond croquant onto the oiled baking sheet and allow to cool until quite brittle. Remove to a cutting board and, with a sharp heavy knife, chop coarsely.
• Line the base of an 8 by 12-inch baking pan with parchment paper and set aside. In a medium stainless steel bowl set over a saucepan of gently simmering water, combine the confectioners' sugar and the egg yolks, and whisk constantly for 4 to 5 minutes, or until the mixture will hold a ribbon when the beater is lifted away. Remove from the heat and leave to cool for 5 minutes. In another bowl, whip the cream with the vanilla to soft peaks. With a large rubber spatula, gently fold the yolk mixture into the whipped cream, then fold in the crushed almond croquant. Pour the parfait into the prepared baking pan and freeze until solid.
• Creme Anglais:
• In a medium heavy saucepan, combine the whipping cream with the vanilla bean and bring to the boil. Remove from the heat, cover, and allow to steep for 10 minutes. In a large stainless steel bowl, beat the egg yolks and the sugar together until pale and thickened. Very slowly whisk the hot cream into the yolk mixture. Set the bowl of custard mixture over a medium saucepan of barely simmering water and stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon. Strain the mixture through a fine sieve into another bowl and refrigerate until chilled.
• Preheat a broiler to high heat. With a sharp knife, cut the frozen parfait into 4 by 4-inch squares. Place a parfait square in the center of each of 6 ovenproof dessert plates. Cover the parfait with sliced strawberries, top with an even layer of the other berries, and spoon some of the creme Anglaise over the top. Two at a time, place the dessert plates under the hot broiler until the creme is golden brown and bubbling. Turn the plates once or twice as necessary so that they brown evenly. Garnish the plates with mint sprigs and serve immediately.

STRAWBERRY CREAM PARFAITS

Steps:

• In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
• Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
• Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

TOASTED ALMOND PARFAIT

Steps:

• Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and amaretto in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until candy thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat parfait base until cool, about 7 minutes. Fold in 1/2 cup almonds.
• Beat cream and vanilla in another large bowl until soft peaks form. Fold cream into cool parfait base in 3 additions. Transfer parfait to 13x9x2-inch glass baking dish. Cover and freeze until firm, at least 4 hours and up to 2 days. Scoop parfait into goblets. Sprinkle with chocolate and 3 tablespoons almonds.

ALMOND MILK-BANANA PUDDING PARFAITS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Place 4 wafers in each of 6 (12-oz) glasses. Top evenly with 1/2 the pudding, adding about 2 Tbsp. pudding to each glass.
• Reserve 6 banana slices and 12 of the remaining wafers for later use; wrap banana slices tightly and refrigerate until ready to use.
• Layer 1/2 of the remaining banana slices evenly over pudding in glasses; top evenly with 3/4 cup COOL WHIP and 10 of the remaining wafers. Cover with layers of remaining banana slices and 1/2 the remaining COOL WHIP; top with layers of remaining wafers, bananas, pudding and COOL WHIP.
• Refrigerate 1 hr.
• Crush 6 of the reserved wafers coarsely. Garnish each dessert with 1 each banana slice and reserved wafer. Sprinkle with crushed wafers.