ALMOND NOUGAT PARFAIT WITH ORANGE COULIS
Provided by Pete Wells
Categories dinner, dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- For caramelized almonds: Preheat oven to 250 degrees. Place almonds on a baking sheet and warm in oven for 10 minutes.
- In a large sauté pan, combine sugar and 2 tablespoons water. Bring to a boil over high heat. When sugar has dissolved, add warm almonds and, stirring constantly, cook until sugar crystallizes. Continue to cook until sugar melts again and coats almonds. Remove from heat and turn almonds onto a clean work surface, separating almonds to avoid sticking. Allow to cool, then crush or roughly chop, setting aside 1/4 cup for garnish.
- For nougat parfait: Whisk heavy cream until stiff, and refrigerate until needed. Place egg whites in bowl of a mixer fitted with a whisk attachment. Place honey in a small saucepan over high heat and bring to a boil. Whisk egg whites until they start to thicken, then slowly drizzle in the hot honey, gradually increasing speed of mixer until it is at full speed. Continue to whisk egg whites until they are very thick and completely cool (bowl will feel cool), about 4 minutes.
- Fold in crushed almonds (except those reserved for garnish) and diced orange candy. Gently fold in whipped cream until blended. Place mixture in a gallon sealable plastic bag with one corner cut off, and pipe it onto a baking sheet in large mounds like meringues. Alternatively, it may be placed in a pastry bag with a large plain tip and piped into 12 1 1/2-inch stainless steel cylinder molds. Freeze until firm, about 4 hours, before serving.
- For orange coulis: In a small saucepan, combine sugar and 1 tablespoon water. Over medium heat, cook until it becomes an amber caramel. Meanwhile, in a second small pan over low heat, gently heat orange juice. When sugar has reached correct color, remove from heat and slowly add orange juice. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until slightly thickened, then remove from heat and allow to cool.
- To serve, if using molds, warm each mold with your hands to release it and place two unmolded parfaits on each plate. If using meringue-shaped parfaits, place two or three (depending on size and quantity) on each plate. Drizzle orange coulis around each plate, and sprinkle with reserved caramelized almonds.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 0 grams
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.
Nutrition Facts : Calories 560 calories, Fat 26g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 508mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 5g fiber), Protein 32g protein.
COOKIES-AND-CREAM PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Make 2 layers of vanilla pudding, crushed chocolate wafer cookies and whipped cream in tall glasses. Top each with a cookie.
GUILTLESS FRUIT & COOKIE PARFAIT
This dessert has a wonderful blend of sweet, tart and creamy and is made with fat-free yogurt, cool whip, cookies, strawberry JELL-O and strawberries. It is utterly guiltless and bright pink color is delightful! This is a slightly modified recipe from kraftfoods.com. I use Recipe #240945 for the fat-free cookies (gluten free!) but don't refrigerate the dough so they come out softer. Feel free to use reduced fat Oreos or other cookies and have fun trying different types of fruit, gelatin and yogurt!
Provided by Emily Elizabeth
Categories Gelatin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together yogurt and gelatin, then fold in cool whip (carefully mixing together completely).
- Layer the yogurt mixture, cookies (crumble into bite sized pieces if not soft) and fruit in four dessert glasses however you like and garnish with a sprig of mint, or you can follow my suggestion below!
- LAYERING SUGGESTION: Divide half of the yogurt mixture between the four glasses, then top with 1 cookie and 1/4 cup of the sliced strawberries, then repeat using 2 cookies, then top with a dollup of the yogurt mixture and garnish with a mint leaf.
Nutrition Facts : Calories 74.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 1.8, Sodium 71.5, Carbohydrate 12.6, Fiber 1.4, Sugar 10.4, Protein 5.8
CHOCOLATE AND ALMOND PARFAIT
Make and share this Chocolate and Almond Parfait recipe from Food.com.
Provided by hectorthebat
Categories Frozen Desserts
Time 3h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 ramekins with clingfilm. Melt the chocolate and set aside.
- Whisk the egg white until stiff. Add the icing sugar a teaspoon at a time (whisking between each addition, until stiff again).
- Whisk the cream and vanilla until the cream starts to hold its shape. Stir in the yolk, chocolate, and nuts, until evenly blended.
- Fold in the egg white and divide between the ramekins. If you have any mixture left over, make an extra one. Freeze the ramekins for at least 3 hours.
- Turn out and serve with almond thins, chocolate sauce, and raspberries.
Nutrition Facts : Calories 314.3, Fat 26, SaturatedFat 13.9, Cholesterol 145.4, Sodium 72.6, Carbohydrate 18.7, Fiber 2.7, Sugar 12.8, Protein 6.7
AMARETTI AND ALMOND PARFAIT
Make and share this Amaretti and Almond Parfait recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For amaretti, preheat oven to 350°F and line a baking tray with parchment paper.
- Sift flour, cornstarch, cinnamon and 1/3 cup of sugar and lemon zest over ground almonds and toss to blend.
- In a separate bowl, whip egg whites until foamy, then gradually add remaining 1/3 cup sugar. Whip until whites hold a stiff peak.
- Stir in almond mixture and add almond extract.
- Shape teaspoonfuls of dough into balls, wetting your hands with cool water to prevent sticking. Sift icing sugar over cookies and bake for 15 to 18 minutes, until lightly browned.
- Allow to cool, then store in an airtight container.
- For almond cream, stir mascarpone, sour cream and brown sugar together to dissolve sugar.
- Stir in extracts.
- Whip cream until a soft peak forms and fold into mascarpone/sour cream mixture.
- Chill until ready to assemble.
- For cherries, toss cherries with Kirsch and sugar and let sit for 5 minutes.
- To assemble, place one amaretti cookie on a plate.
- Add a dollop of almond cream.
- Top with another amaretti cookie.
- Top with another dollop of almond cream, a sprinkle of toasted almonds and then a spoonful of cherries.
Nutrition Facts : Calories 699.7, Fat 36.8, SaturatedFat 14.1, Cholesterol 67, Sodium 65.9, Carbohydrate 86.5, Fiber 5.3, Sugar 73.7, Protein 11
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