Cookie N Almond Parfaits Recipes

DREAMY COOKIE PARFAITS

Steps:

• Crumble 1 of the cookies into each of 4 beverage glasses or parfait dishes.
• Top each with layers of 1/4 cup fruit and 1 Tbsp. whipped topping; repeat layers.
• Crush 1 of the remaining cookies over each dessert. Serve immediately or cover and refrigerate up to 4 hours.

COOKIES-AND-CREAM PARFAITS

Steps:

• Make 2 layers of vanilla pudding, crushed chocolate wafer cookies and whipped cream in tall glasses. Top each with a cookie.

ALMOND NOUGAT PARFAIT WITH ORANGE COULIS

Steps:

• For caramelized almonds: Preheat oven to 250 degrees. Place almonds on a baking sheet and warm in oven for 10 minutes.
• In a large sauté pan, combine sugar and 2 tablespoons water. Bring to a boil over high heat. When sugar has dissolved, add warm almonds and, stirring constantly, cook until sugar crystallizes. Continue to cook until sugar melts again and coats almonds. Remove from heat and turn almonds onto a clean work surface, separating almonds to avoid sticking. Allow to cool, then crush or roughly chop, setting aside 1/4 cup for garnish.
• For nougat parfait: Whisk heavy cream until stiff, and refrigerate until needed. Place egg whites in bowl of a mixer fitted with a whisk attachment. Place honey in a small saucepan over high heat and bring to a boil. Whisk egg whites until they start to thicken, then slowly drizzle in the hot honey, gradually increasing speed of mixer until it is at full speed. Continue to whisk egg whites until they are very thick and completely cool (bowl will feel cool), about 4 minutes.
• Fold in crushed almonds (except those reserved for garnish) and diced orange candy. Gently fold in whipped cream until blended. Place mixture in a gallon sealable plastic bag with one corner cut off, and pipe it onto a baking sheet in large mounds like meringues. Alternatively, it may be placed in a pastry bag with a large plain tip and piped into 12 1 1/2-inch stainless steel cylinder molds. Freeze until firm, about 4 hours, before serving.
• For orange coulis: In a small saucepan, combine sugar and 1 tablespoon water. Over medium heat, cook until it becomes an amber caramel. Meanwhile, in a second small pan over low heat, gently heat orange juice. When sugar has reached correct color, remove from heat and slowly add orange juice. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until slightly thickened, then remove from heat and allow to cool.
• To serve, if using molds, warm each mold with your hands to release it and place two unmolded parfaits on each plate. If using meringue-shaped parfaits, place two or three (depending on size and quantity) on each plate. Drizzle orange coulis around each plate, and sprinkle with reserved caramelized almonds.

TOASTED ALMOND PARFAIT

Steps:

• Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and amaretto in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until candy thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat parfait base until cool, about 7 minutes. Fold in 1/2 cup almonds.
• Beat cream and vanilla in another large bowl until soft peaks form. Fold cream into cool parfait base in 3 additions. Transfer parfait to 13x9x2-inch glass baking dish. Cover and freeze until firm, at least 4 hours and up to 2 days. Scoop parfait into goblets. Sprinkle with chocolate and 3 tablespoons almonds.