Uncle Sams Red White Blue Parfaits Recipes

PATRIOTIC PARFAITS

Steps:

• Gather ingredients. Wash berries. Chop strawberries into 8ths and angel food cake into cubes.
• If making your own whipped cream, make it just prior to putting parfaits together.
• Line up 4 mason jars or clear plastic cups.
• Place a small amount of whipped cream in the bottom of each jar.
• Add a layer of blueberries.
• Add 4-5 pieces of cubed angel food cake.
• Add another layer of whipped cream. If room, add another layer of angel food cake.
• Carefully place chopped strawberries on top.
• Add additional layers depending on height of glass.
• Finish with a nice swirl of whipped cream and top with a whole strawberry.
• Optional: For adults only, pour a tablespoon of Grand Marnier or your favorite liqueur on top of whipped cream for a really indulgent treat.

RED, WHITE, AND BLUE PARFAITS

Steps:

• Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
• Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
• Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
• Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
• Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
• Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
• To serve, top each parfait with blueberries and currants, dividing evenly.

RED, WHITE AND BLUE PARFAITS

Steps:

• Stir 1-cup boiling water into each package of gelatin in separate bowls two minutes or until completely dissolved. Stir in 1/2-cup cold water into each bowl of gelatin. Pour into separate 8-inch square pans. Refrigerate three hours or until firm. Cut each pan into 1/2-inch cubes.
• Layer blue gelatin cubes, 2-cups of the whipped topping and red gelatin cubes in eight dessert dishes. Dollop each with whipped topping.
• Flatten mashmallows; cut into star shapes. Moisten slightly and sprinkle with colored sugar. Place on top of parfaits. Refrigerate until ready to serve.