Ginger Parfait Recipes

GINGER PARFAIT

Steps:

• Whiz the biscuits in a food processor for 10 secs or bash in a plastic bag until the biscuits are crumbed. Grease a 2lb loaf tin or 2 1lb tins with half of the melted butter or until its coated.
• Line the tin(s) with cling film and brush in the remaining butter on the cling. Spoon 3 tbsp of the biscuit crumbs into the tin and tip the tin around to coat. Put the tin(s) in the freezer whilst preparing the next steps.
• Place the eggs, sugar and ginger in a large bowl and whisk until the mixture is thick and moussy. Whisk the double cream in a seperate bowl until thick but don't overwhip. Fold the cream into the egg mixture until its completly folded in.
• Put 3 tbsp of the biscuit crumbs aside then fold in the remainder into the mixture. Pour the mixture into the tin(s) and sprinkle the remaining crumbs on top and even out. Cover the tin(s) with cling film and freezer for a minimum of 6 hrs.

GINGERBREAD PARFAIT

Steps:

• Measure butter, treacle and the spices into a saucepan. Bring to boil and let simmer for 5 minutes.
• Whip egg yolks lightly in a bowl. Add the hot treacle and spice mixture, whisking constantly. Keep whisking until the mixture is fluffy and has cooled down.
• Whip heavy cream until stiff peak form. Add cognac and the treacle mixture, mix well.
• Rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours.
• When ready to serve, wash and slice kumquats.
• Dip the mould briefly into hot water to release the parfait. Invert on a serving dish. Decorate with kumquat slices.

GINGERY FRUIT SALAD PARFAIT

Steps:

• In a small saucepan over medium heat, add 1 cup water, the ginger, honey, orange juice, lemon zest and lemon juice. Bring to a boil, reduce the heat and simmer about 10 minutes.
• Put the fruit into a large bowl and pour the ginger sauce over top. Toss gently to combine. Place 1 cup Greek yogurt into 4 individual serving cups. Top with some granola and spoon over some of the fruit and sauce. Serve immediately.

GINGERED FRUIT PARFAITS

Steps:

• Mix preserves and ginger in medium bowl until well blended. Add strawberries and pineapple; toss gently to coat well.
• Spoon 1/3 of the fruit mixture into 4 parfait or wine glasses. Top with 1/2 of the cake cubes. Repeat layering with fruit mixture and cake cubes, ending with fruit mixture.
• Serve immediately or refrigerate up to 2 hours before serving. Garnish with whipped topping. Sprinkle with toasted sliced almonds, if desired.

YOGURT PARFAIT WITH GRANOLA, RASPBERRIES, AND CANDIED GINGER

Steps:

• Mix together granola, cherries, and candied ginger. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter, 5 inches deep). Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger (optional), and drizzle with honey. Serve immediately.

PEAR-GINGER PARFAIT

Steps:

• In a small saucepan, combine pears, lemon juice, cinnamon stick, cloves, ginger, and apple juice. Bring to a boil, reduce heat to low, and simmer for about 4 minutes until pears are crisp-tender. Transfer to a bowl and let cool to room temperature.
• Remove cinnamon stick and cloves before assembling the parfait.
• In a large bowl, whip cream to soft peaks. In a separate bowl, mix mascarpone with vanilla and maple syrup and fold into cream.
• Divide half the pears between 4 glasses and top with half the mascarpone mixture. Repeat layers with remaining pears and cream, and garnish with candied ginger and ginger cookies.

PUMPKIN GINGERSNAP PARFAITS

Steps:

• In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.