LIME PARFAIT
This is pure flavor sensations.. i got it from the LCBO 2007 summer issue, they suggest serving it in tall champagne glasses topped with the blueberry and lime zest garnish, it is also fine in one big bowl..fit for a wedding but so simple, no puddings or crackers to gussy it up. Time does not include 4 hour chilling.
Provided by MarraMamba
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pour about 1-inch (2.5-cm) of water in the bottom of the saucepan and bring to a boil. Put the zest, lime juice, ¼ cup (50 mL) of the sugar, egg yolks and salt into a medium-sized heatproof bowl. Fill a large bowl with ice and a little water to make an ice bath.
- Pour 3 tbsp (45 mL) of cold water in a small heatproof custard cup and sprinkle over the gelatine.
- Reduce the heat so that the water in the saucepan barely simmers and place the bowl on top. Using an electric mixer, beat the eggs until the sugar dissolves and the mixture is frothy, light-coloured and warm in the centre, about 3 to 5 minutes. Turn off the heat and transfer the bowl to the ice bath to cool.
- Place the custard cup with the gelatine into the hot water in the saucepan. Once the gelatine is melted, whisk it into the lime mixture. Whisk occasionally until the mixture cools.
- In a clean bowl with clean beaters, whisk the whites at low speed until frothy, and then add the cream of tartar. Increase the speed to medium-high, and when the whites turn white and the froth disappears, gradually add the remaining ¼ cup (50 mL) of sugar. Continue beating until the whites are thick, resembling thickly whipped cream.In a separate bowl (you can use the same beaters), whisk the cream until soft peaks form. Whisk a couple of large spoonfuls of the egg whites into the lime mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry bowl. Pour the lightened lime mixture into this cold bowl, then tip the remaining egg whites and the cream mixture on top and fold together gently. Pour into a bowl or individual dishes and refrigerate at least 4 hours or until firm.
- Garnish with lime zest and blueberries and serve.
Nutrition Facts : Calories 264.7, Fat 14.8, SaturatedFat 8, Cholesterol 199.4, Sodium 104.6, Carbohydrate 28.7, Fiber 0.1, Sugar 25.8, Protein 6.1
TROPICAL LIME PARFAITS
Ree's parfaits consist of layers of crumb followed by a mix of fluffy whipped cream cheese and heavy cream. The addition of coconut chips and extract, plus lime, gives the parfaits a truly tropical flavor.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the crumb: Combine the graham cracker crumbs, sugar, butter, coconut chips and lime zest in a bowl. Mix to combine.
- For the filling: Using an electric mixer, beat the cream cheese, heavy cream, powdered sugar, coconut extract and lime zest and juice in a large bowl until light and fluffy.
- Begin by layering 1/4 cup of the crumb in the bottom of each of 4 parfait glasses. Top each with 1/3 cup of the filling. Repeat the layers once more, then garnish with extra toasted coconut and lime zest.
LEMON MERINGUE PARFAIT
Need an easy dessert for a dinner party? Try this lemon meringue parfait. You can make it ahead of time and put it in the freezer until you're ready to serve
Provided by Orlando Murrin
Categories Dessert
Time 4h20m
Number Of Ingredients 6
Steps:
- Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
- Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
- Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
- Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
- Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
- About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.
Nutrition Facts : Calories 488 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TROPICAL SORBET AND ICE CREAM PARFAITS
Provided by John Phillips
Categories Fruit Dessert Freeze/Chill Frozen Dessert Coconut Mango Pineapple Spring Summer Bon Appétit Hawaii Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 parfaits
Number Of Ingredients 11
Steps:
- Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
- Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.
KEY LIME PARFAITS
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
- Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
- Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.
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