Chocolate Framboise Parfaits Food

CHOCOLATE ANGEL FOOD CAKE AND RASPBERRY PARFAIT

Steps:

• Drizzle cake cubes with framboise and toss to combine.
• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

CHOCOLATE ANGEL FOOD AND RASPBERRY PARFAIT

Steps:

• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form, keep cold.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a grated chocolate. Repeat to make 4 layers ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

CHOCOLATE FRAMBOISE PARFAITS

Steps:

• Layer each of 6 parfait glasses with 1 teaspoon raspberry liqueur, 2-1/2 tablespoons ice cream, 4 or 5 raspberries and 2 tablespoons chocolate wafer crumbs. Repeat layers twice. Freeze. To serve, top with whipped cream and remaining raspberries.

CHOCOLATE FRAMBOISE

Steps:

• Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.
• Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
• Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.
• Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.

RASPBERRY PARFAITS

Steps:

• In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.

FESTIVE FROZEN CHOCOLATE PARFAIT

Steps:

• Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
• Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.

CHOCOLATE RASPBERRY PARFAITS

Steps:

• PREHEAT oven to 350 degrees and spray a 15x10 sheet pan with non-stick cooking spray
• COMBINE eggs and sugar in a large mixing bowl, beat on high speed until light and fluffy, about 5-8 minutes
• WHISK together in a medium bowl flour, baking powder, baking soda, cocoa powder and salt
• GRADUALLY add dry mixture to egg mixture, alternating with mayonnaise
• CAREFULLY add hot water and coffee, stir by hand until well blended
• SPREAD evenly into sheet pan
• BAKE at 350 degrees for 15-20 minutes or until a toothpick inserted in the center comes out clean
• COOL completely
• Raspberry Jam Recipe Instructions
• COMBINE raspberries and sugar into a small saucepan
• COOK over low heat for 1-2 minutes
• MASH berries
• COOK for additional 5-8 minutes or until mixture is slightly thickened
• COOL completely
• Assemble
• CUT chocolate cake into circles using a cookie cutter or glass, size will depend on the size of your parfait glass - these are 2 inches deep and 3 inches in diameter
• ADD 1 chocolate cake circle to the bottom of the parfait glass
• ADD COOL WHIP Whipped Topping, then 2-4 teaspoons Raspberry Jam, then 4-6 fresh raspberries
• REPEAT layers, finishing with Raspberry Jam, a drizzle of Hot Fudge Sauce and fresh raspberries
• STORE in refrigerator until ready to serve