Sparkling Parfaits Food

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CHAMPAGNE PARFAITS WITH PEARS AND RASPBERRIES



Champagne Parfaits with Pears and Raspberries image

Categories     Berry     Egg     Fruit     Dessert     Valentine's Day     Raspberry     Pear     Sparkling Wine     Winter     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 cups dry Champagne or rosé sparkling wine
1/2 teaspoon unflavored gelatin
1 cup plus 1 tablespoon sugar
2 large firm but ripe pears, peeled, cored, quartered
6 large egg yolks
2 1/2-pint baskets raspberries
1 cup chilled whipped topping cream
4 mint sprigs
12 rose petals from unsprayed roses (optional)

Steps:

  • Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over; let stand until soft, about 10 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, place pears on plate and cool. Boil poaching liquid until reduced to 1 1/3 cups, about 15 minutes.
  • Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid; return mixture to same saucepan. Stir over medium-low heat until candy thermometer registers 175°F., about 4 minutes. Remove from heat; add gelatin mixture and whisk until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour.
  • Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold cream into custard. Place 1/4 cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 cup custard over each. Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil; chill until custard is set, at least 6 hours or overnight.
  • Garnish parfaits with reserved raspberries, mint and rose petals, if desired.

STRAWBERRY PARFAITS



Strawberry Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.

RASPBERRY PARFAITS



Raspberry Parfaits image

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

2 ounces cream cheese, softened
2 tablespoons seedless raspberry jam
1/2 cup whipped topping, divided
1/2 cup fresh or frozen raspberries

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.

TIRAMISU PARFAITS



Tiramisu Parfaits image

Provided by Food Network

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 15

3 cups heavy cream
1/4 cup granulated sugar
10 ounces mascarpone cheese
1 egg yolk
1 1/2 tablespoons sweet Marsala
1 teaspoon vanilla extract
1/4 cup instant espresso powder
3/4 cup granulated sugar
1 tablespoon coffee extract
1 1/2 cups water
1/4 cup sweet Marsala
Vanilla extract
6 Italian lady fingers
3 tablespoons cocoa powder
Chocolate shavings

Steps:

  • To make the tiramisu filling: In the bowl of a tabletop mixer, with whip attachment, beat cream and sugar until fluffy and soft peaks form. Reserve 1 cup and refrigerate to use later as garnish. Add cheese to remaining cream on low speed, gradually increasing to high speed for 30 seconds or until thoroughly incorporated. Whisk yolk in bowl over pot of simmering water until warm and pale yellow in color. Add the Marsala and vanilla. Cover and refrigerate until ready to assemble.
  • To make the coffee syrup: In a medium sauce pot combine all ingredients except Marsala and vanilla. Reduce syrup to 1 cup. Let cool. Add Marsala and vanilla, to taste.
  • To assemble: Break the ladyfingers in half and dip into coffee syrup. Count 5 seconds and remove from liquid to drain on baking tray. Repeat until all cookies have been dipped. Place 2 pieces of soaked ladyfingers into sides of 2-ounce Sherry glasses. Drizzle 1 tablespoon of syrup over ladyfingers and let absorb. Spoon tiramisu cream filling into each glass. Sprinkle tops with cocoa powder. Garnish with dollops of whipped cream and chocolate shavings. Serve immediately.

RASPBERRY PARFAIT



Raspberry Parfait image

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

6 tablespoons raspberry jam
2 tablespoons water
1 (10-ounce) pound cake
3/4 cups heavy cream
2 tablespoons sugar

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.

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