Chocolate And Vanilla Parfaits With Cherry Sauce Food

CHERRY CHOCOLATE PARFAITS

Steps:

• In a small bowl, dissolve gelatin in boiling water. Transfer 1/2 cup to another bowl; stir in sour cream and extract. Divide among four parfait glasses or dessert dishes. Refrigerate until firm, about 35 minutes. Stir soda into the remaining gelatin; cover and refrigerate until partially set., To assemble, sprinkle half of the cookies over cherry layer. Top with soda mixture and remaining cookies. Refrigerate until firm. Just before serving, dollop with whipped topping.

CHOCOLATE AND VANILLA PARFAITS WITH CHERRY SAUCE

Steps:

• Make cherry sauce:
• Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves. Increase heat; boil 5 minutes. Add cherries; return to boil. Refrigerate until cold. (Can be made 3 days ahead. Cover; keep chilled.)
• Make chocolate parfait:
• Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water). Whisk constantly until very thick and thermometer registers 160°F, about 5 minutes.
• Beat cream in medium bowl to soft peaks. Gently fold chocolate, then cream into egg mixture. Spoon chocolate parfait into 8 pilsner glasses or goblets. Freeze.
• Make vanilla parfait:
• Combine eggs yolk and sugar in small metal bowl. Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water.) Whisk constantly until mixture is very thick and thermometer registers 160°F, about 5 minutes. Transfer mixture to large bowl. Beat with electric mixture until cool and very fluffy, about 5 minutes.
• Place cream in medium bowl. Scrape seeds from vanilla bean; beat to soft peaks. Fold cream into egg mixture. spoon vanilla parfait atop chocolate parfait. Cover; freeze 4 hours or up to 3 days.
• Spoon cherry sauce atop parfaits.

MARASCHINO CHERRY PARFAITS

Steps:

• Make the Maraschino cherries:
• Set a mesh sieve over a medium bowl. Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium-low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20-25 minutes. Pour cherries into prepared sieve, letting juices collect in bowl. Set cherries aside.
• Return juices to same saucepan and bring to a simmer over medium heat. Cook until liquid is reduced to 1 1/2 cups (it will be a thin syrup at this point), 15-20 minutes. Remove from heat, add reserved cherries, and stir in liqueur and almond extract. Transfer maraschino cherries to jar, cover, and chill at least 24 hours before using.
• To assemble:
• Whisk yogurt, sour cream, powdered sugar, and salt in a large bowl until smooth; fold in meringue cookies.
• Layer maraschino cherries, fresh cherries, and yogurt mixture into 8 glasses, dividing evenly.
• Do Ahead
• Maraschino cherries can be made 2 weeks ahead. Keep chilled.

PRETTY CHERRY PARFAITS

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

CREAMY CHOCOLATE-VANILLA PARFAITS

Steps:

• Beat vanilla pudding mix and 2 cups milk in small bowl with whisk 2 min. Let stand 5 min. or until slightly thickened. Spoon evenly into 8 dessert glasses.
• Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Spoon half the chocolate pudding into separate medium bowl. Add COOL WHIP; stir with whisk until blended. Spoon evenly over vanilla pudding.
• Stir melted chocolate into remaining chocolate pudding. Spoon evenly over pudding layers in glasses.