Irish Cream Pistachio Parfait Food

IRISH CREAM PISTACHIO PARFAIT

Steps:

• 1. Pour 1/2 box of pudding into a bowl and add 1/2 cup of milk and 1/2 cup Irish Cream. Whisk for two minutes until thickened.
• 2. Mix the other 1/2 box of pudding with 1 cup of milk and whisk for two minutes until thickened
• 3. Divide the first mixture into 4 serving dishes and add cool whip to each dish. Divide the remaining mixture into 4 servings and spoon over the Cool Whip in each dish. Chill until ready to serve.

IRISH CREAM BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

WHITE CHOCOLATE AND PISTACHIO PARFAIT

Steps:

• Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
• Beat the eggs, the egg yolks in a small bowl with an electric mixer until thick and creamy; with the motor operating, gradually beat hot chocolate mixture into egg mixture.
• Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
• Meanwhile. cut 8 30cm squares of baking paper; fold each paper square into a triangle; then roll one point over to meet the centre point.
• Twist the second point over to meet the other two points and form a cone shape.
• Staple or tape the paper cones securely to ensure that they hold their shape. Stand each cone, upright in a tall glass, place glasses on a tray.
• beat the extra cream in a small bowl of an electric mixer until soft peaks form; fold the extra cream, liqueur and nuts into the parfait mixture.
• Divide the mixture between the cones.
• Cover the cones loosely with plastic wrap; freeze; overnight.
• BERRY COMPOTE:.
• Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
• Cool 10 minutes.
• Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
• Serve with Berry Compote.

BAILEY'S PARFAIT

Steps:

• In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
• Fold in the grated chocolate.
• To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
• Top with a few cubes of pound cake.
• Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
• Cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'.
• Top with chocolate curls.