LIME JELLO PARFAIT RECIPE - (4.6/5)
Provided by rrxing
Number Of Ingredients 6
Steps:
- Prepare Jello as directed on the box. Divide into individual serving glasses before setting the Jello in the refrigerator. Once Jello is completely set, prepare the pudding. Add desired food coloring to your liking and let set for 15 minutes. Once pudding is set, add a layer of pudding on top of each layer of Jello. Top with a layer or a dollop of Cool Whip, lime juice, and a wedge of lime. Refrigerate until ready to serve.
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 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 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.
ICED LIME PARFAIT
Iced Lime Parfait is thee perfect way to finish off your meal or even on hot summer days when you fancy a creamy substitute for ice-cream.
Provided by dmownsmycaesar
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a pan, boil the lime juice and zest to reduce by 3/4. Cool
- Put the egg yolks, sugar and reduced lime juice in a heatproof bowl over a pan of simmering water. Whisk until the mixture is thick, light and at least doubled in volume
- Remove from the heat and continue to whisk until the mixture cools to room temperature.
- Fold in the cream and Marsala
- Whisk the egg whites until they can form stiff peaks. Fold into the mixture. Spoon the mixture into glasses and leave to set in the freezer for at least 2 hours
LIME PARFAIT
This is pure flavor sensations.. i got it from the LCBO 2007 summer issue, they suggest serving it in tall champagne glasses topped with the blueberry and lime zest garnish, it is also fine in one big bowl..fit for a wedding but so simple, no puddings or crackers to gussy it up. Time does not include 4 hour chilling.
Provided by MarraMamba
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pour about 1-inch (2.5-cm) of water in the bottom of the saucepan and bring to a boil. Put the zest, lime juice, ¼ cup (50 mL) of the sugar, egg yolks and salt into a medium-sized heatproof bowl. Fill a large bowl with ice and a little water to make an ice bath.
- Pour 3 tbsp (45 mL) of cold water in a small heatproof custard cup and sprinkle over the gelatine.
- Reduce the heat so that the water in the saucepan barely simmers and place the bowl on top. Using an electric mixer, beat the eggs until the sugar dissolves and the mixture is frothy, light-coloured and warm in the centre, about 3 to 5 minutes. Turn off the heat and transfer the bowl to the ice bath to cool.
- Place the custard cup with the gelatine into the hot water in the saucepan. Once the gelatine is melted, whisk it into the lime mixture. Whisk occasionally until the mixture cools.
- In a clean bowl with clean beaters, whisk the whites at low speed until frothy, and then add the cream of tartar. Increase the speed to medium-high, and when the whites turn white and the froth disappears, gradually add the remaining ¼ cup (50 mL) of sugar. Continue beating until the whites are thick, resembling thickly whipped cream.In a separate bowl (you can use the same beaters), whisk the cream until soft peaks form. Whisk a couple of large spoonfuls of the egg whites into the lime mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry bowl. Pour the lightened lime mixture into this cold bowl, then tip the remaining egg whites and the cream mixture on top and fold together gently. Pour into a bowl or individual dishes and refrigerate at least 4 hours or until firm.
- Garnish with lime zest and blueberries and serve.
Nutrition Facts : Calories 264.7, Fat 14.8, SaturatedFat 8, Cholesterol 199.4, Sodium 104.6, Carbohydrate 28.7, Fiber 0.1, Sugar 25.8, Protein 6.1
MANGO-LIME RICOTTA PARFAITS
This fruity-cheese dessert takes little time to prepare and is not as heavy as ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.
Nutrition Facts : Calories 209 g, Fat 7 g, Fiber 1 g, Protein 11 g, SaturatedFat 4 g
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