RASPBERRY & CREAM PARFAITS
Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert.
Provided by Jennifer Segal
Categories Desserts
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Have 4 wineglasses or glass dessert cups at hand.
- Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
- Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
- Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
- Note: It's okay to leave out the liqueur if you are avoiding alcohol.
Nutrition Facts : Calories 375, Fat 21 g, Carbohydrate 42 g, Protein 3 g, SaturatedFat 12 g, Sugar 34 g, Fiber 6 g, Sodium 117 mg, Cholesterol 72 mg
RASPBERRY & PISTACHIO PARFAIT
Sweet and nutty, this delicate dessert is ideal for after a big Sunday dinner, serve chilled and covered in blitzed pistachios for some crunch
Provided by Tom Kerridge
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Grease a 900g loaf tin with oil, then line with baking parchment. To make the purée, blitz the raspberries to a pulp in a blender, then pass through a fine sieve into a saucepan. Gently reduce the purée on a low heat for 30 mins, stirring occasionally, until the colour has intensified and the purée has reduced to about 200ml. Remove from the heat and leave to cool.
- While the purée cools, put the egg yolks and sugar in a glass bowl and whisk over a pan of simmering water for 10 mins until the eggs are pale, thick and doubled in volume. Set aside.
- Next, put the sugar for the meringue in a saucepan with 2 tbsp water and heat until the syrup reaches 120C on a thermometer. While the sugar is coming up to temperature, use a mixer or electric whisk, to whisk the egg whites on the lowest setting. Once the sugar has reached 120C, carefully pour onto the egg whites and turn the mixer or electric whisk up, continuing to whisk until the whites are cool.
- Next, in a clean bowl, whisk the cream until it has soft peaks. Add the purée and chopped pistachios, then fold in the yolks. Once combined, fold in half the whites. Add the raspberries with the remaining whites, gently fold together, then pour into the lined loaf tin. Put in the freezer overnight.
- The next day, remove the parfait from the tin. Cover it completely in the blitzed pistachios, then place on a tray, cover in cling film and return it to the freezer. When you're ready to serve, slice the parfait and serve with a few fresh raspberries.
Nutrition Facts : Calories 394 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE
Steps:
- Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
- Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
- To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
- Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
RASPBERRY PARFAITS
Looking for a carefree way to impress someone special? A rich and creamy raspberry parfait is guaranteed to dazzle them. -Joelyn Hanham, Chester, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 13g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY PARFAIT
It's a thrill to serve this one up, but making it is almost more fun! You layer three elements - whipped cream, pound cake and raspberry sauce - in a wineglass to make one delicate and slick looking dessert. Driving your spoon through all those tempting layers and pulling out a mouthful of sweetness is just about as much as a date can take. My favorite part of making the dessert is using the wineglass to cut out the cake circles. It takes me back to the days of pressing out Play-Doh cookies at preschool. Admit it, those were some good times! Anyway, the size of your wineglass is important: one that's much narrower at the top than at the middle won't work well because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with pretty straight sides.
Provided by Dave Lieberman
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together jam and water, set aside.
- Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
RASPBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar and serve.
RASPBERRY GRAND MARNIER PARFAIT
This refreshing dessert recipe is from The Angus Barn, a famous steakhouse located between the cities of Raleigh and Durham, North Carolina.
Provided by D. Todd Miller
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix preserves and wine, and blend very well. Set aside.
- Spoon 2 scoops of sherbet into each of 4 parfait glasses, and pour wine mixture over sherbet in each glass.
- Then, in each glass place 4 strawberries on top, and pour 1 tablespoon of Grand Marnier over the strawberries.
- Add a sprinkle of grated orange peel to each glass. Serve immediately.
Nutrition Facts : Calories 365.5, Fat 3.1, SaturatedFat 1.7, Sodium 82.9, Carbohydrate 77.4, Fiber 6.4, Sugar 57.9, Protein 2.1
RASPBERRY GRAND MARNIER TRIFLE
Make and share this Raspberry Grand Marnier Trifle recipe from Food.com.
Provided by P48422
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Make the sabayon sauce: fill a large bowl 1/3 full of ice water; set aside.
- Fill a medium saucepan 1/3 full of water and bring it to a boil.
- In a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt together.
- Whisk in the Gran Marnier and orange juice.
- Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl.
- Whisk the mixture constantly until thick, 2-3 minutes.
- Place the bowl in the bowl of ice water and continue to whisk until cool.
- (2-3 minutes).
- Whip the cream in your mixer on high speed until thick and forms soft peaks.
- Fold gently into the Gran Marnier mixture.
- Place a piece of plastic wrap directly on the surface and refrigerate.
- Make the raspberry sauce: Put the frozen raspberries, the salt and sugar in a blender and puree on high until pureed.
- Press through a fine mesh strainer.
- Set aside.
- (If you can't find unsweetened frozen raspberries, use the sweetened ones but don't add any sugar until after you puree them, then taste, then add sugar to taste).
- Using a serrated knife, cut the cake into 4 even rectangles.
- Slice each piece in half horizontally, making 8 pieces total.
- ASSEMBLY: Reserve 1/2 cup of the rasberry puree, and 1/2 pint of the fresh raspberries for garnish.
- Place one-quarter of the remaining raspberry sauce in the bottom of the baking pan.
- Top with a little more than a cup of the Grand Marnier Sabayon.
- Cover the sabayon with a layer of cake (the cake doesn't have to be in one piece, it can be pieced together, as long as it covers the bottom of the pan).
- On the next layer, spread the cake with sauce, then another layer of sabayon, then sprinkle on 1/2 pint of the raspberries, then another layer of cake.
- Do a third layer the same as the second; sauce, sabayon, fresh raspberries, then cake.
- On top spread the last of the sauce, then the last of the sabayon.
- There will be 3 layers of cake total.
- Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.
- To serve, cut into squares with a sharp knife.
- Garnish with the reserved sauce and raspberries.
- NOTE: This dessert freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine in time for dessert.
- NOTE 2: I have also baked the genoise in a square cake pan, and sliced it into layers.
- Whatever works.
- The cake part isn't really going to show, so it doesn't matter, as long as you have enough cake to cover the pan for 3 thinnish layers.
- NOTE 3: You can sub in blueberries, strawberries, cherries, or whatever kind of berry suit your fancy.
- And it may seem rich, but it is very light tasting.
Nutrition Facts : Calories 267.9, Fat 15.9, SaturatedFat 8.5, Cholesterol 250.5, Sodium 59, Carbohydrate 28.9, Fiber 3.8, Sugar 22.9, Protein 4.1
GRAND MARNIER PARFAIT
A classical dessert. Not for the health-conscious. As with all recipes with raw eggs: be very careful with hygiene, and don't serve to the elderly, pregnant women, and small children. Can easily be made in bulk if frozen in a cake form; just slice the required number of servings and put the remainder back in the freezer. The cooking time does not include waiting time while freezing.
Provided by Is This Really Nece
Categories Bar Cookie
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and yolks.
- Add sugar and liqueur and mix thoroughly.
- Heat au bain marie while continuously stirring until slightly thicker (don't let it boil!).
- Take from heat and whip until thickened (circa 10 minutes).
- Whip cream until thick but still slightly fluid.
- Fold through egg mixture.
- Pour into form (circa 1 litre) and freeze for circa 5 hours.
- Remove parfait from freezer 30 minutes before serving.
- Turn onto a large plate.
- Serve parfait with shaved chocolate and strawberry slices.
Nutrition Facts : Calories 591.8, Fat 43.2, SaturatedFat 23.6, Cholesterol 403.7, Sodium 118.5, Carbohydrate 46.4, Fiber 3.2, Sugar 39, Protein 11.8
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