Godiva White Chocolate Mascarpone Cream Strawberry Parfait Recipes

STRAWBERRY PARFAIT WITH VIN SANTO, MASCARPONE & BISCOTTI

Steps:

• Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky. Tip the crushed biscuits into a bowl, drizzle over the Vin Santo and give it a stir. In small bowl, use a fork to slightly mash half of the strawberries with the sugar.
• Whip the mascarpone in a medium bowl, then fold into the whipped cream. If the mixture appears too thick fold through a little milk. In a 1-litre glass bowl, spread half of the soaked biscotti. Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything. Slice the remaining strawberries and scatter over the top. Refrigerate, then pack into a cooler as this dessert should be served chilled.

GODIVA WHITE CHOCOLATE MASCARPONE CREAM & STRAWBERRY PARFAIT

Steps:

• MAKE THE WHITE CHOCOLATE CREAM:.
• Place solid ivory in medium bowl.
• In small saucepan, bring cream to gentle boil.
• Remove from heat.
• Pour hot cream mixture over solid ivory.
• Let mixture stand for 30 seconds to melt.
• Gently whisk until smooth.
• Whisk in mascarpone cheese and vanilla.
• Cover mixture with plastic wrap and refrigerate for at least 4 hours.
• MAKE THE STRAWBERRY COULIS:.
• Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is completely dissolved and berries are soft.
• Do not let mixture boil.
• Strain strawberry mixture through fine-meshed sieve into bowl.
• Stir in Grand Marnier, orange-flavored liqueur.
• Cover and refrigerate.
• PREPARE THE STRAWBERRIES:.
• Reserve 6 small, whole berries for garnish.
• Hull, wash and cut berries into quarters into medium bowl.
• Sprinkle with sugar and Grand Marnier or Framboise and stir (see others above in ingredients)
• Let macerate in refrigerator until ready to assemble parfaits.
• ASSEMBLE THE PARFAITS:.
• Cut pound cake slices into 1/4-inch cubes.
• Divide cubes among six parfait glasses.
• Pour 2 tablespoons strawberry coulis over cake cubes in each parfait glass.
• With teaspoon, toss cubes in coulis.
• Remove white chocolate mascarpone cream from refrigerator.
• Whisk to soft peaks.
• Fill pastry bag with large star tip (such as Ateco #8) with whipped white chocolate mascarpone cream and pipe some into each parfait glass.(You can use a plastic bag & cut a slit in one of the corners as a pastry bag.).
• Top with berries and pipe large rosette of white chocolate mascarpone cream on top of each parfait.
• Garnish with whole strawberries and refrigerate until ready to serve.

LOW-FAT STRAWBERRY PARFAIT

Steps:

• Save 4 whole strawberries for garnish, and slice the remainder.
• Set aside.
• Microwave 1 cup water until hot.
• Pour hot water over gelatine and sweetener in a small bowl, stirring until gelatine is dissolved.
• Refrigerate mixture 5-10 minutes to cool gelatine.
• Place sour cream in bowl.
• Add 1/4 of gelatine mixture and whisk until sour cream and gelatine are well-mixed and creamy.
• Slowly pour remainder of gelatine into sour cream mixture, whisking continuously to blend.
• Pour gelatine mixture into an greased 8x8-inch glass casserole.
• Refrigerate until set.
• With a sharp knife, cut into small squares.
• With a spatula, release squares from the bottom of glass dish.
• TO SERVE: In four stemmed glasses, divide ingredients, placing gelatine cubes in the bottom.
• Top with sliced strawberries, then whipped topping, ending with a whole strawberry.
• Sprinkle 1 tsp sugar over the top of each dessert.
• Place a pinch of nutmeg over top.

SHANNON'S STRAWBERRY PINEAPPLE PARFAIT

Steps:

• Layer in a parfait glass pineapple then yogurt then strawberries.
• Top with the Grape Nuts.

WHITE CHOCOLATE PARFAIT

Steps:

• Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
• Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
• Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
• Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
• Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
• Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
• Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
• Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
• Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
• To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
• Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
• To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.

GODIVA WHITE RUSSIAN

Steps:

• Pour in a rocks glass over ice and stir.

WHITE CHOCOLATE MASCARPONE FROSTING

Steps:

• In a small pan, warm the cream over medium heat till it feels hot, don't let it simmer. Place the chocolate in a heatproof bowl and pour the warm cream over top. Whisk till the chocolate melts. set bowl in ice bath till chilled. Place a piece of plastic wrap on the surface of the mixture and a second one over the bowl and place in fridge for 4 hours (can be done 1 day ahead) In the bowl with electric mixer fitted with whisk attachment, combine the cheese and half the white chocolate mixture and whip 2 minutes till mixed. Add he remaining chocolate mixture and mix on high till frosting hold a peak.
• **Mascarpone cheese is from Italy and is sold in small tubs in most stores. Yield is approx but it is enough to frost 12-16 cupcakes.**Time indicated is chill time.

CHOCOLATE MASCARPONE CREAM

Steps:

• Place mascarpone in a large bowl.
• Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well.
• Stir in the Grand Marnier and mix until combined.
• Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time.
• Spoon into 4 individual serving dishes and chill.

WHITE CHOCOLATE RASPBERRY TRUFFLE

Steps:

• Pour liqueurs over ice.
• Stir.
• Cheers!