Key Lime Parfaits Food

{NO BAKE} KEY LIME CHEESECAKE PARFAITS

Steps:

• In a bowl, combine graham cracker crumbs and melted butter.
• Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
• Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
• Transfer mixture to a piping bag.
• Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
• Place in the fridge for about 3 hours to set completely.
• Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
• Serve and enjoy!

KEY LIME PARFAITS

Steps:

• 1. Melt butter in heavy small skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• 2. To make the Key lime cream, stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Set aside while you make sweetened whipped cream.
• 3. For whipped cream topping, beat 2 cups whipping cream in bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl in the freezer and the beaters 10 minutes before you make the whipped cream.
• 4. Using electric mixer, beat cream in medium bowl until firm peaks form; fold 1 cup of whipped cream into key lime cream mixture. Save the remaining whipped cream for topping the parfaits.
• 5. 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. Just before serving, add a generous dollop of whipped cream.

KEY LIME PARFAIT

Steps:

• Mix gelatin with yogurt, then fold in dessert topping.
• Layer evenly in 6 parfait glasses 1/2 of the graham cracker crumbs; followed by 1/2 of the yogurt mixture; followed by remaining graham cracker crumbs; followed by remaining yogurt mixture.
• Top with shredded coconut.
• Garnish each parfait glass with a slice of lime.
• Serve chilled.

TROPICAL LIME PARFAITS

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.

KEY LIME PARFAIT WITH MOJITO

Steps:

• Preheat oven to 350 degrees F.
• To make the parfait, whip the cream until soft peaks form and set aside. In a small bowl place the gelatin in cold water. In a small pot, cook 2 ounces of the sugar with the water until it reaches 121 degrees F.
• Whip the egg yolks and slowly whip the cooked sugar into the yolks and let cool. Whip the egg whites and the remaining 2 ounces sugar to form stiff peaks. Remove the gelatin from the water and add the gelatin, zests, and lime juice to the whipped yolks and hot sugar mixture. Combine the mixture with the whipped egg whites and cream. Pour the mixture into a cone shaped mold and freeze.
• To prepare the tulip batter, combine all of the ingredients and mix well. Spread the mixture onto a silicone baking pad or parchment paper into the shape of a hand and bake until lightly golden. Remove from the oven and immediately invert each tulip over a cup to form a basket shape. Allow to cool and set aside.
• To make the mojito, combine the fresh mint, corn syrup, lime juice, and zest into a blender and pulse until combined. Stir in the rum and chill until needed.
• Preheat oven to 340 degrees F.
• To make the biscocho, combine all of the ingredients and mix well. Pour the mixture into 4 (4-ounce) aluminum cups until 2/3 full. Bake for 20 minutes, remove from oven, and let cool.
• To assemble, place the biscocho upside-down in the middle of the plates. Place the tulip on top of the biscocho with the parfait cone inside the tulip. Pour the sauce on the plate around the biscocho tower. Garnish with fruits or chocolate shavings.

KEY LIME PARFAIT

Steps:

• Mix crushed cereal and sugar until well blended; set aside.
• Combine fruit and COOL WHIP.
• Layer half each of the yogurt and fruit mixture in 4 parfait glasses; repeat layers. Sprinkle with cereal mixture.

KEY LIME PIE PARFAITS

Steps:

• Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth, pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160 degrees F., stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
• Spoon 1 tablespoons whipped cream into each of 8 (8-oz.) glasses, top each serving with 1 tablespoons crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoons whipped cream; sprinkle with lime rind, if desired. Serve immediately.

KEY LIME PARFAITS

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.