WHITE CHOCOLATE-RASPBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
- Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
- Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
WHITE CHOCOLATE RASPBERRY PARFAITS
These White Chocolate Raspberry Parfaits are rich and silky with layers of mousse and sweet raspberry sauce. Fancy looking, but quick and easy to make!
Provided by Amy
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Make the sauce: place raspberries, sugar, and lemon juice in a small saucepan and bring to a simmer over medium-high heat; mash with the back of a wooden spoon. Transfer to fine-mesh sieve or strainer with tiny holes, over a bowl, and press out all the juice. Place in refrigerator.
- Make the mousse: in a large bowl, using a hand held electric mixer, beat 1 3/4 cups of the heavy cream, the powdered sugar, and vanilla until stiff peaks form, 2-3 minutes. (Don't over-beat or it will be clumpy.)
- Put the white chocolate chips and remaining 1/4 cup heavy cream in a medium sized, microwave-safe bowl. Microwave in 30 second intervals, mixing, until chocolate is melted. Whisk 1 cup of the whipped cream into the melted chocolate. Then gently fold in the rest until combined.
- Divide half of the mousse among 6 small tumblers; top each with 1 tablespoon of the chilled raspberry sauce and a few raspberries. Repeat with one more layer of the same. Sprinkle with shaved white chocolate, if desired
- Refrigerate until cold; at least 1 hour. Serve and enjoy!
Nutrition Facts : Calories 411 kcal, Carbohydrate 24 g, Protein 2 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 44 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
WHITE CHOCOLATE PARFAITS
"This very elegant dessert is great served on a warm summer night or at a dinner party," suggests Jennifer Eilts of Lincoln, Nebraska. "You can substitute other types of berries until you find your favorite combination."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. , Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla., Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses. , Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired.
Nutrition Facts : Calories 483 calories, Fat 31g fat (22g saturated fat), Cholesterol 169mg cholesterol, Sodium 29mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.
WHITE CHOCOLATE PARFAIT
This is a really elegant recipe, great for entertaining. This recipe takes a long time to make,but it is really worth it if you want to impress, or for special occasions, or maybe just because. :)
Provided by KittyKitty
Categories Frozen Desserts
Time P1D
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 775.5, Fat 73.6, SaturatedFat 39.1, Cholesterol 318, Sodium 131.8, Carbohydrate 30.9, Fiber 5.3, Sugar 18.3, Protein 10.2
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- Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
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