Citrus And Caramel Mousse Parfaits Food

CHOCOLATE-CARAMEL MOUSSE PARFAITS

Steps:

• For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.

CHOCOLATE-MOUSSE PARFAITS

Steps:

• Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
• Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

CITRUS AND CARAMEL MOUSSE PARFAITS

Steps:

• Make the cookies: Preheat oven to 350 degrees. Heat sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring until butter has melted and sugar has dissolved. Stir in flour and ground hazelnuts. Drop teaspoons of batter, spaced 2 inches apart, onto a baking sheet lined with a nonstick baking mat. Bake until golden, 10 to 12 minutes. Let cool. (Cookies can be stored in an airtight container for up to 2 days.)
• Make the mousse: Place 2 tablespoons cold water in a bowl, and sprinkle with gelatin. Let stand for 5 minutes.
• Bring sugar, corn syrup, and remaining 1/4 cup water to a boil in a saucepan over medium heat, stirring to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling gently once mixture begins to color, until dark amber, 12 to 13 minutes.
• Remove from heat. Carefully add butter, a few pieces at a time, whisking after each addition until butter melts (caramel will bubble). Add 1/4 cup each cream and creme fraiche. Add salt, and whisk until smooth. Transfer to a bowl. Add gelatin mixture, and stir until combined. Let cool completely, stirring occasionally.
• In a bowl, whisk remaining 1 1/2 cups cream and 1/4 cup creme fraiche until stiff peaks form. Gently fold into caramel. Cover mousse, and refrigerate for 10 minutes (or overnight).
• Assemble parfaits: Cut peel and pith from citrus. Slice fruit along membranes to release segments.
• Layer segments and mousse in 6 serving glasses, beginning and ending with segments. Refrigerate, covered, until mousse is set, at least 1 hour (or overnight). Serve with lace cookies.

CHOCOLATE CARAMEL FROZEN PARFAITS

Steps:

• Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
• Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
• Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
• Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
• To serve, carefully tear off each paper cup and invert parfaits onto plates.

FROMAGE BLANC PARFAITS WITH CITRUS FRUITS AND CARAMEL SAUCE

Steps:

• To make the parfaits, place the fromage blanc, mascarpone, almond paste, milk and sugar in a metal bowl over a pan of gently simmering water. Heat until the sugar and almond paste are dissolved, whisking occasionally.
• Meanwhile, in a small bowl, sprinkle the gelatin over 1 tablespoon of water. Pass the cheese mixture through a strainer into another bowl. Add the gelatin and place back over the water, whisking just until gelatin dissolves. Let cool. Stir in the amaretto.
• Refrigerate the mixture until it is chilled and beginning to set; do not let it get firm. Whip the cream to soft peaks. Stir in 1/3 of the cheese mixture, then fold in the rest. Spoon into 6 1/2-cup ramekins. Refrigerate for several hours.
• To make the sauce, squeeze the juice from 4 of the blood oranges and all of the navel oranges. Set aside. Working over a bowl to collect any juice, use a paring knife to remove all the peel and pith from the mandarin oranges and the remaining blood oranges. Cut the sections out from between the membranes. Thinly slice the kumquats crosswise, removing any pits. Set aside.
• Combine the sugar, water and lemon juice in a medium saucepan over medium heat. Use a pastry brush dipped in water to wash down any sugar on the side of the pan. Cook until the sugar turns a nice caramel color. Quickly remove from heat and carefully add the orange juices. Return the sauce to the heat and simmer until reduced to a syrupy consistency. Remove from heat and stir in the orange sections and kumquats. Set aside.
• To serve, dip the bottoms of the ramekins briefly in hot water. Run the tip of a small knife around the edge of the parfaits to loosen. Unmold onto 6 dessert plates. Spoon some of the sauce and fruit beside each one and serve immediately.

CITRUS MOUSSE PARFAIT

Steps:

• Sprinkle gelatin over lemon juice in a small bowl; set aside. In small heavy saucepan, whisk together egg yolks, Splenda and orange juice. Cook and stir in softened gelatin until dissolved. Stir in lemon rind. Pour into bowl and place in pan of ice water to cool and thicken slightly, 5-10 minutes. Stir in sour cream.
• Beat egg whites until stiff peaks form; fold in citrus mixture. In parfait glasses or dessert dishes layer fruit and mousse mixture. Refrigerate at least 2 hours.
• Before serving top with your favorite fruit - So delicious!