SPARKLING PARFAITS
Steps:
- For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes.
- Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours.
- For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream.
- To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.
CHAMPAGNE PARFAITS
These are scrumptious! And if you use the sparkling Jello packages, it should be even better! There really isn't any cooking time, but the chill time is about 1 hour total.
Provided by Nana Lee
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve gelatin in boiling water; allow to cool for 10 minutes.
- Stir in champagne and chill 40 to 50 minutes, or until slightly thickened.
- Reserve 1 cup of gelatin mixture and spoon remaining mixture evenly into 8 champagne flutes.
- Place 1 strawberry in each glass.
- In a small bowl, beat the reserved 1 cup gelatin mixture until fluffy and doubled in volume.
- Spoon evenly into glasses.
- Cover and chill for at least 2 hours, or until set.
Nutrition Facts : Calories 133.5, Sodium 103.2, Carbohydrate 21.7, Fiber 0.2, Sugar 19.4, Protein 1.8
CHAMPAGNE PARFAITS WITH PEARS AND RASPBERRIES
Categories Berry Egg Fruit Dessert Valentine's Day Raspberry Pear Sparkling Wine Winter Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over; let stand until soft, about 10 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, place pears on plate and cool. Boil poaching liquid until reduced to 1 1/3 cups, about 15 minutes.
- Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid; return mixture to same saucepan. Stir over medium-low heat until candy thermometer registers 175°F., about 4 minutes. Remove from heat; add gelatin mixture and whisk until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour.
- Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold cream into custard. Place 1/4 cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 cup custard over each. Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil; chill until custard is set, at least 6 hours or overnight.
- Garnish parfaits with reserved raspberries, mint and rose petals, if desired.
ROSE CHAMPAGNE GELEE AND TAPIOCA PARFAITS
In these dessert parfaits, tapioca sits atop a gelee that sparkles with suspended Champagne bubbles.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 5h15m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Make the simple syrup: Bring sugar and water to a boil in a medium saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.
- Make the Champagne gelee: Place cold water in a small bowl; sprinkle with gelatin. Let stand until softened, 2 to 3 minutes.
- Prepare an ice-water bath. Heat 1/4 cup Champagne in a small saucepan over medium heat (keep remaining Champagne chilled). Whisk in softened gelatin until dissolved. Stir in 3/4 cup simple syrup. Transfer mixture to a large bowl, and set in ice-water bath to cool to room temperature, about 10 minutes (do not let cool longer, because it will begin to firm up).
- Gently stir remaining Champagne into gelatin, being careful not to disperse the bubbles too much. Slowly and gently pour mixture into 10 medium narrow-rimmed glasses, filling each halfway. (It is important to use glasses that taper at the top with narrow mouths, or too many bubbles will escape before the gelee has a chance to set. For best results, fill the glasses gently at the end, making sure to agitate the bubbles as little as possible.) Refrigerate until set, about 3 hours.
- Make the vanilla bean tapioca: Soak tapioca in cold water for 30 minutes. Meanwhile, bring 2 cups water, milk, and vanilla seeds to a simmer in a small saucepan over medium-low heat. Remove from heat. Let stand for 20 minutes to infuse.
- Return vanilla mixture to a simmer over medium-low heat, and stir in sugar and a pinch of salt. Drain tapioca through a sieve, and add to vanilla mixture. Reduce heat to low, and gently simmer until tapioca starts to become transparent, 5 to 7 minutes. Transfer to a bowl, and let cool.
- Spoon 1/2 cup tapioca mixture over each glass of Champagne gelee. Refrigerate until firm, about 30 minutes.
RED VELVET PARFAITS
Dessert ready in 15 minutes! Enjoy these delicious parfaits that are made using Yoplait® yogurt, chocolate cookies and raspberry jam.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- In each of 4 tall parfait glasses, place 1/2 container red velvet yogurt; top with 1/2 container vanilla yogurt. Spoon 1 teaspoon jam over vanilla yogurt in each. Repeat with remaining yogurts. Top each with 1 tablespoon crushed cookies.
- Serve immediately, or refrigerate before serving.
Nutrition Facts : Calories 240, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Parfait, Sodium 210 mg, Sugar 34 g, TransFat 0 g
TRIPLE CHOCOLATE MOUSSE PARFAIT
This dessert is for all those chocolate lovers out there. It is quite spectacular to see, especially if made in Champagne glasses. The dessert needs chilling time in between each chocolate mousse layer, so plan enough time to make this. Garnish with fresh fruit, chocolate sprinkles or chocolate curls.
Provided by Abby Girl
Categories Dessert
Time 5h
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
- White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
- In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
- Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
- Dark Chocolate: Same as above.
- Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.
Nutrition Facts : Calories 693.4, Fat 56.6, SaturatedFat 31.9, Cholesterol 433.4, Sodium 286.6, Carbohydrate 33.9, Fiber 0.8, Sugar 30.7, Protein 13.9
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