GODIVA WHITE CHOCOLATE MASCARPONE CREAM & STRAWBERRY PARFAIT
This is awesome! Very striking to look at and amazing to eat! A definite winner! From the Godiva.com site We used Fragolo, a strawberry liqueur, which is awesome. Update: 05/10/2009 - we made this dessert again for Mother's Day Brunch and these parfaits were the hit of the party! I took a picture but it came out too blurry and was too far away - oh well, it won't be the last of the photos!
Provided by Manami
Categories Dessert
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- MAKE THE WHITE CHOCOLATE CREAM:.
- Place solid ivory in medium bowl.
- In small saucepan, bring cream to gentle boil.
- Remove from heat.
- Pour hot cream mixture over solid ivory.
- Let mixture stand for 30 seconds to melt.
- Gently whisk until smooth.
- Whisk in mascarpone cheese and vanilla.
- Cover mixture with plastic wrap and refrigerate for at least 4 hours.
- MAKE THE STRAWBERRY COULIS:.
- Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is completely dissolved and berries are soft.
- Do not let mixture boil.
- Strain strawberry mixture through fine-meshed sieve into bowl.
- Stir in Grand Marnier, orange-flavored liqueur.
- Cover and refrigerate.
- PREPARE THE STRAWBERRIES:.
- Reserve 6 small, whole berries for garnish.
- Hull, wash and cut berries into quarters into medium bowl.
- Sprinkle with sugar and Grand Marnier or Framboise and stir (see others above in ingredients)
- Let macerate in refrigerator until ready to assemble parfaits.
- ASSEMBLE THE PARFAITS:.
- Cut pound cake slices into 1/4-inch cubes.
- Divide cubes among six parfait glasses.
- Pour 2 tablespoons strawberry coulis over cake cubes in each parfait glass.
- With teaspoon, toss cubes in coulis.
- Remove white chocolate mascarpone cream from refrigerator.
- Whisk to soft peaks.
- Fill pastry bag with large star tip (such as Ateco #8) with whipped white chocolate mascarpone cream and pipe some into each parfait glass.(You can use a plastic bag & cut a slit in one of the corners as a pastry bag.).
- Top with berries and pipe large rosette of white chocolate mascarpone cream on top of each parfait.
- Garnish with whole strawberries and refrigerate until ready to serve.
Nutrition Facts : Calories 1428.7, Fat 88, SaturatedFat 53.4, Cholesterol 152.7, Sodium 277.3, Carbohydrate 152.7, Fiber 2.5, Sugar 136.6, Protein 14.3
MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
- Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
- Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
- Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.
STRAWBERRY PARFAIT WITH VIN SANTO, MASCARPONE & BISCOTTI
A deliciously creamy, Italian strawberry dessert
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 30m
Number Of Ingredients 6
Steps:
- Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky. Tip the crushed biscuits into a bowl, drizzle over the Vin Santo and give it a stir. In small bowl, use a fork to slightly mash half of the strawberries with the sugar.
- Whip the mascarpone in a medium bowl, then fold into the whipped cream. If the mixture appears too thick fold through a little milk. In a 1-litre glass bowl, spread half of the soaked biscotti. Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything. Slice the remaining strawberries and scatter over the top. Refrigerate, then pack into a cooler as this dessert should be served chilled.
Nutrition Facts : Calories 660 calories, Fat 48 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.58 milligram of sodium
GODIVA WHITE CHOCOLATE CHEESECAKE
I have not yet tried this recipe but it definitely sounds decadent. I love whitr chocolate and cannot wait for an opportunity to make this. If anyone tries this, please let me know how it turns out.
Provided by BirdyBaker
Categories Cheesecake
Time 2h40m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve espresso in water and set aside. In a food processor or mixer,.
- combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso.
- until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in white chocolate and pour into a 9-inch springform pan. Wrap.
- plastic film around the bottom and sides of the pan and bake in a water.
- bath in a preheated 350-degree oven for 45 minutes. Turn off oven and.
- let cheesecake cool in the oven for 1 hour. Remove to the refrigerator.
- until ready to serve; garnish with fresh raspberries and mint.
- NOTES : It does not say whether to preheat the water bath. I suspect.
- one should.
Nutrition Facts : Calories 440.3, Fat 32.5, SaturatedFat 19.4, Cholesterol 172.6, Sodium 231.8, Carbohydrate 29.2, Sugar 27.5, Protein 9.4
MASCARPONE AND BERRY PARFAITS
Provided by Lucia Luhan
Categories Dessert Freeze/Chill No-Cook Raspberry Strawberry Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Blend 1 cup chopped strawberries, 2/3 cup raspberries and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoons mascarpone cheese and 2 tablespoons fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.
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