Black Bottom Strawberry Cream Parfaits Recipes

STRAWBERRY CREAM PARFAITS

Steps:

• In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
• Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
• Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

BLACK-BOTTOM STRAWBERRY CREAM PARFAITS

Steps:

• In small bowl, beat cream cheese, powdered sugar and orange peel until smooth. Gently stir in whipped topping.
• Just before serving, into each of 8 parfait glasses, layer 2 tablespoons cookie crumbs, 2 tablespoons cream cheese mixture, several strawberry slices and 1 teaspoon chocolate topping.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

BLACK BOTTOM STRAWBERRY CREAM PIE

Steps:

• Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
• Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
• In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
• In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
• Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

STRAWBERRY PARFAITS

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.

STRAWBERRY PARFAIT RECIPE

Steps:

• Gather the ingredients.
• Place the amaretti biscuits in a plastic bag and gently crush using a rolling pin until they resemble coarse sand. Remove a couple of tablespoons and keep to the side for garnish. Spoon an even amount into the base of four glass dessert dishes or wine glasses. Press the crushed biscuit crumb firmly with the back of a spatula, then carefully, without disturbing the crumb, spoon over the amaretto. Pop the glasses into the refrigerator while you prepare the rest of the parfait.
• Wash, hull , and dry the strawberries.
• Choose three or four of the largest, well-shaped strawberries and slice as thinly as you can. Then, finely chop the remaining strawberries. Once the biscuit base is chilled, take the slices and lay evenly into the base and up the sides of the glasses in an even line. Repeat with a second row behind and overlapping with the previous fruit, reserving a few slices of strawberry for decoration. Fill the well in the middle of the sliced fruit with half of the chopped strawberries. Return the glasses to the refrigerator.
• Whip the cream, vanilla extract, and confectioners' sugar using a stand or hand mixer to create stiff peaks. Take care not to overwhip the cream, which can soon become over-stiff and will be hard to pipe into the glasses.
• Pipe the cream into each glass using a piping bag fitted with a large plain nozzle or layer using a spoon. Top with another layer of chopped strawberries and finish with more cream. Decorate with a few slices of strawberries and a little amaretti crumb.
• Serve. If the parfaits are not to be eaten immediately, cover each glass with plastic wrap and keep in the refrigerator. They are best eaten the same day.

STRAWBERRY AND ALMOND CREAM PARFAIT

Steps:

• In a medium bowl, whisk together sugar, flour and egg yolks until thick and smooth, 3 to 5 minutes.
• In a medium pot, bring the milk and vanilla bean to a gentle boil. Pour about half of the milk mixture over the eggs whisking constantly. Pour the whole mix back into the pot and place the pot back over low heat, stirring with a wooden spoon, until the mixture thickens, 3 to 5 minutes. Note: you must stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn.
• Remove the pot from the stove and whisk in the marzipan. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap. Place the tray in the refrigerator to cool.
• In a medium skillet over low heat, melt the granulated sugar. Spray a tray with a light coating of nonstick spray. Spray the end of a wooden spoon as well. When the sugar turns light brown, add the almonds and stir to coat them with the sugar. Spoon the almonds on to the baking sheet and sprinkle lightly with salt.
• When the almond cream has cooled, remove and discard the vanilla bean and place the pastry cream in a medium bowl. Whisk until it is smooth. In another medium bowl, toss the strawberries and brown sugar together.
• Place 4 to 6 glasses on a flat surface. Begin by spooning a thin layer of almond cream in the bottom of each. Sprinkle with a few almonds. Add a layer of the whipped cream. Top with a layer of strawberries. Repeat the layers until the glasses are full. Refrigerate for a while before serving or enjoy immediately.

BLACK CHERRY CREAM PARFAITS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. Spoon into parfait glasses. Chill until firm.

STRAWBERRY CREAM PARFAITS WITH COCONUT MACAROONS

Steps:

• Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
• When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
• Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
• To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

BLACK BOTTOM-STRAWBERRY CREAM PIE

Steps:

• Melt 3 Tbsp. butter; mix with wafer crumbs. Reserve 2 Tbsp. crumb mixture; press remaining onto bottom and up side of 9-inch pie plate.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread onto bottom of crust. Top with strawberries.
• Beat pudding mix and milk with whisk 2 min.; pour over strawberries.
• Refrigerate 4 hours. Top with COOL WHIP and reserved crumb mixture just before serving.