LEMONADE JELLY PARFAITS
Make and share this Lemonade Jelly Parfaits recipe from Food.com.
Provided by jellybean06
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine pink lemonade jelly crystals with 1 cup of boiling water and stir in a jug until jelly crystals dissolve. Cool until room temperature. Stir in half the lemonade. Divide evenly among 8 cups. Refrigerate until jelly sets.
- Repeat with lime jelly and remaining lemonade. Divide evenly among 8 cups over pink lemonade. refrigerate until jelly sets.
- Beat cream and a drop of food colouring with electric mixer until firm peaks form. Serve over all the set jelly and add a strawberry and jelly crystals to every cup.
Nutrition Facts : Calories 209.5, Fat 14.1, SaturatedFat 8.8, Cholesterol 52.1, Sodium 67.2, Carbohydrate 20.5, Fiber 0.3, Sugar 17, Protein 1.7
LEMON-SODA BUTTERMILK PARFAIT
These seriously elegant and tongue-tingling parfaits are an excellent dessert to have in your year-round repertoire and are as perfect in the formal dining room under the chandelier as they are in the backyard tent on picnic tables under the paper streamers. Alternating thin precise layers of lemon soda gelatin and tangy buttermilk gelatin takes patience and focus, but once built, they can sit, covered, up to a week in the refrigerator. Be sure to pull them twenty minutes before serving to allow the fully chilled and set parfaits to relax a little, tempering to a perfectly jiggly consistency - then try not to giggle as you eat that first zingy lemony spoonful.
Provided by Gabrielle Hamilton
Categories parfaits and trifles, project, dessert
Time 5h
Yield 4 parfaits
Number Of Ingredients 10
Steps:
- Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
- Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
- Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
- Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
- Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
- Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
- Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
- Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
- Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
- Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.
LEMON GELATIN PARFAITS
The lemon gelatin might sound like nothing more than lemon-flavor Jell-O (and you can certainly use lemon Jell-O if you want to save a little money and a tiny bit of effort over juicing lemons or buying lemon juice), but in this case "authentic" is also "easy," and the real flavor of lemon is much nicer than the artificial flavor used in Jell-O and other brands.
Provided by looneytunesfan
Categories Gelatin
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired.
- Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours).
- Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks.
- Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.
Nutrition Facts : Calories 347.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 21.8, Carbohydrate 62.4, Fiber 0.3, Sugar 57.8, Protein 3.8
LEMON-BLUEBERRY JELL-O PARFAITS
Lemon flavor gelatin and fresh blueberries are the stars of these fun and fruity parfaits. Whipped topping and grated lemon zest completes your victory!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare gelatin as directed on package; pour into 8-inch square dish. Refrigerate 3 hours or until firm.
- Cut gelatin into 36 cubes.
- Spoon 1/3 cup blueberries into each of 6 parfait glasses; top with 1 Tbsp. COOL WHIP and 6 gelatin cubes. Garnish with remaining COOL WHIP and lemon zest.
Nutrition Facts : Calories 100, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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