LWC - Parfait Delights

Lisa's Weekly Coffee: Parfait Delights
By Lisa Sandrino

These delicious parfait recipes are sure to add a refreshing smile during the upcoming hot summer days. They are delicious any time of day they even make a wonderful snack.

White Chocolate Strawberry Mousse Parfait source: cooksrecipes.com

Mousse:

8 ounces premium quality white chocolate, coarsely chopped (must contain cocoa butter to melt properly and to set)

1 large egg

1 cup heavy cream, heated until very hot (do not boil)

1 teaspoon vanilla extract

Dash kosher or coarse salt

Crust Layer:

8 shortbread cookies (such as Walker's Shortbread), crushed to fine crumb

1 1/2 tablespoons butter, melted

Strawberry Sauce:

2 cups fresh strawberries, stemmed and hulled*
2 tablespoons honey or to taste

Garnish:

4 whole strawberries

1/2 cup lightly sweetened whipped cream

1. For Mousse: Place chopped white chocolate, egg and vanilla into the container of electric blender and blend for 30 seconds.
2. Remove center of blender lid and while machine is running on medium to low speed, slowly pour heated cream into the chocolate mixture. Blend until well mixed and chocolate is melted. Pour mixture into a large mixing bowl and refrigerate until well chilled, about 2 hours.
3. With an electric mixer, beat the mousse mixture until stiff peaks form.
4. For Crust Layer: In a small bowl, combine the crushed shortbread cookies with the melted butter, mixing well.
5. Press half the crust mixture, divided evenly, into the bottom of 4 parfait glasses. Carefully spoon half the mousse atop the crust mixture, then sprinkle evenly with remaining crust mixture; spoon the strawberry sauce atop the crust layer and then spoon the remaining mousse atop the strawberry sauce. Chill until ready to serve.
6. Just before serving, spoon a dollop of whipped cream on top of each parfait and decorate with a whole strawberry that has been sliced just to the green stem and fanned out.
7. For Strawberry Sauce: In a food processor or blender, puree 1/2 cup strawberries on high speed until smooth. Place puree in a small mixing bowl.
8. Slice the remaining 1 1/2 cups strawberries and add to the pureed strawberries. Stir in the honey; using more or less according to personal preference. Makes 1 cup sauce.

Makes 4 servings.

SUMMER FRUIT PARFAIT source: cooks.com

OAT CRUNCH: 1/4 c. butter 1 c. quick or old fashioned oats, uncooked 1/2 c. slivered almonds 1/4 c. firmly packed light brown sugar CREAM CHEESE MIXTURE: 1 (3 oz.) pkg. cream cheese, softened 1/4 c. sugar 1 tbsp. lemon juice 1 c. whipping cream, whipped FRUIT MIXTURE: 1 1/2 c. fresh blueberries 1 1/2 c. fresh raspberries (or strawberry halves) 2 tbsp. orange marmalade For OAT CRUNCH: Melt butter; add oats, almonds and brown sugar. Cook over medium heat about 5 minutes or until golden brown, stirring constantly. Spread on ungreased cookie sheet; cool. Crumble slightly. For CREAM CHEESE MIXTURE beat together cream cheese, sugar and lemon juice, mixing until well blended. Fold in whipped cream. Chill. For FRUIT MIXTURE combine blueberries, raspberries and orange marmalade. Chill. to serve, spoon Oat Crunch into six parfait glasses, reserving a small amount. Top each with Cream Cheese mixture. End with Fruit Mixture. Sprinkle with reserved Oat Crunch. Garnish with whipped cream if desired. 6 servings.

Blackberry Peach Parfait source: recipesfromscratch.com Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Custards/ Puddings/ Mousses Oregon Raspberry & Blackberry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups blackberries -- fresh, or whole frozen berries 1 6-ounce package berry gelatin -- (any berry gelatin may be substituted) 1 envelope unflavored gelatin 2/3 cup water 2 tablespoons lemon juice 1 cup heavy cream 6 ounces low-fat cream cheese OR 6 ounces regular cream cheese -- softened 2 cups peaches -- peeled and sliced

Instructions:

Sugar the berries according to taste. (If using frozen sweetened berries, drain well, using juice as part of the cold water for the gelatin.) Dissolve berry gelatin in 2 cups boiling water. Stir in 1 cup cold water, and chill until partially set; fold in berries. Set aside.

Soften unflavored gelatin in 2/3 cup cold water; stir to dissolve. Microwave 40 seconds at high setting (Full Power). Stir thoroughly and add in lemon juice. Cool. Set aside.

Whip cream until stiff; beat in cream cheese. Slowly pour in cooled lemon juice-gelatin mixture, beating continuously to blend. Chill 10-15 minutes until partially set. Fold in peaches.

Drop berry mixture alternately with peach mixture into parfait glasses, finishing with peach layer. Chill until set. Garnish top with fresh berries, if available.

Serves 8-10

Amaretto Peach Parfait source:youtube.com






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Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research and credit has been given to the source of the above recipes. Images are source of google and may or may not reflect the actual recipe.