KEY LIME PARFAITS
These Key Lime Parfaits are reminiscent of key lime pie. Sweet, tart and creamy with a fun crunchy sprinkle of graham cracker "crust".
Provided by Terri @ that's some good cookin'
Time 2h55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
Nutrition Facts : Calories 564 kcal, Carbohydrate 42 g, Protein 3 g, Fat 44 g, SaturatedFat 26 g, Cholesterol 145 mg, Sodium 252 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
KEY LIME PARFAIT WITH MOJITO
Provided by Food Network
Categories dessert
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F.
- To make the parfait, whip the cream until soft peaks form and set aside. In a small bowl place the gelatin in cold water. In a small pot, cook 2 ounces of the sugar with the water until it reaches 121 degrees F.
- Whip the egg yolks and slowly whip the cooked sugar into the yolks and let cool. Whip the egg whites and the remaining 2 ounces sugar to form stiff peaks. Remove the gelatin from the water and add the gelatin, zests, and lime juice to the whipped yolks and hot sugar mixture. Combine the mixture with the whipped egg whites and cream. Pour the mixture into a cone shaped mold and freeze.
- To prepare the tulip batter, combine all of the ingredients and mix well. Spread the mixture onto a silicone baking pad or parchment paper into the shape of a hand and bake until lightly golden. Remove from the oven and immediately invert each tulip over a cup to form a basket shape. Allow to cool and set aside.
- To make the mojito, combine the fresh mint, corn syrup, lime juice, and zest into a blender and pulse until combined. Stir in the rum and chill until needed.
- Preheat oven to 340 degrees F.
- To make the biscocho, combine all of the ingredients and mix well. Pour the mixture into 4 (4-ounce) aluminum cups until 2/3 full. Bake for 20 minutes, remove from oven, and let cool.
- To assemble, place the biscocho upside-down in the middle of the plates. Place the tulip on top of the biscocho with the parfait cone inside the tulip. Pour the sauce on the plate around the biscocho tower. Garnish with fruits or chocolate shavings.
KEY LIME PARFAITS
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
- Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
- Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.
KEY LIME PARFAIT
Such a great dessert recipe given to me by an online acquaintance, that I actually purchased parfait glasses for this, though totally unnecessary. When I brought them to the table my father-in-law said, "Wow! Did you 'make' those?" Made me smile. : ) They were a hit, but the kid's don't like the coconut (surprise, surprise). (Cook time is chill time)
Provided by GinnyP
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix gelatin with yogurt, then fold in dessert topping.
- Layer evenly in 6 parfait glasses 1/2 of the graham cracker crumbs; followed by 1/2 of the yogurt mixture; followed by remaining graham cracker crumbs; followed by remaining yogurt mixture.
- Top with shredded coconut.
- Garnish each parfait glass with a slice of lime.
- Serve chilled.
KEY LIME STRAWBERRY PARFAITS
Homemade Key lime pudding uses soymilk and layers of fresh strawberries for a winning dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, the cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
- Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
- Meanwhile, in small bowl, mix crumb mixture; set aside.
- Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat layers. Top each with dollop of additional whipped topping. Serve immediately.
Nutrition Facts : Calories 180, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 25 g, TransFat 0 g
KEY LIME PIE PARFAITS
Key limes are smaller, rounder and have a yellower flesh than traditional limes. If you can find key limes, use them in this dish to add a sweet-tartness. Recipe from Cooking Light Magazine.
Provided by DailyInspiration
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth, pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160 degrees F., stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
- Spoon 1 tablespoons whipped cream into each of 8 (8-oz.) glasses, top each serving with 1 tablespoons crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoons whipped cream; sprinkle with lime rind, if desired. Serve immediately.
Nutrition Facts : Calories 119.2, Fat 4.8, SaturatedFat 2.1, Cholesterol 55, Sodium 82.8, Carbohydrate 17.1, Fiber 0.3, Sugar 10.7, Protein 2.7
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- In a small bowl, stir together the graham cracker crumbs and the shortbread cookie crumbs. Set aside.
- In a large mixing bowl, beat the cream with the confectioners sugar and vanilla extract until medium firm peaks form. Reserve 1/2 cup for topping the parfaits.
KEY LIME PARFAITS
From keylimelexi.com
Servings 6Estimated Reading Time 2 mins
- In a food processor, grind the graham crackers and sugar until fine crumbs. Pour in the butter and pulse to combine. Set aside.
- In a medium bowl, whisk the lime juice and the condensed milk. Using a stand mixer or hand held beaters, whip the cream to stiff peaks. Gently fold in 1/3 of the cream into the condensed milk mixture, then fold in the remaining cream.
- Place 1 to 1 ½ tablespoons of graham cracker crumbs on the bottoms of each of 8 small mason jars or glasses and press down to compact. Top with about an inch of the cream filling, and then another tablespoon of the graham cracker. Top with another inch or so of the cream mixture, then sprinkle a little graham on top for garnish. Refrigerate at least 2 hours, and up to 8.
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