Loopy Lime And Lychee Gelatin Parfait Recipes

LIME JELLO PARFAIT RECIPE - (4.6/5)

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.

PROSECCO GELATIN PARFAIT

Steps:

• Put the Prosecco, 1/2 cup of the sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol. Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours.
• In a large bowl, whip the cream to medium stiff peaks. In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth. Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream. Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses. Divide 1/2 of the cream mixture among the glasses on top of the gelatin, and then repeat with 2 more layers, ending with a final dollop of the cream. Serve with a long spoon and dig in!

LOOPY LIME AND LYCHEE GELATIN PARFAIT

Steps:

• Evenly divide the lychees cut-side down among 4 parfait glasses.
• Add the gelatin powder to a large measuring cup. Add 1/2 cup of boiling water and stir until the powder is dissolved. Stir in the lychee syrup and vodka. Pour over the prepared glasses and refrigerate until gelatin sets, about 2 hours.
• Meanwhile, whip the cream. In a large bowl add the heavy cream and whisk briskly until soft peaks form, then add the sugar and vanilla and continue to whisk until firm peaks form when the whisk is removed.
• Once the gelatin sets, top with whipped cream and a cherry for garnish.

GREEN MONSTER AND LYCHEE TNT

Steps:

• Cut the bacon into quarters. Cook the bacon to a large frying pan over medium-low heat until crisp and then add the rock candy. Candy the bacon for 30 seconds, then turn off the heat. While the bacon is cooking, add the avocado and 1 tablespoon of whole milk to a blender and blend until smooth. Combine 5 tablespoons of avocado mixture with 2 tablespoons of condensed milk in a small bowl. Spread 1 side of the 2 pieces of pulled bread with butter. Spread the avocado mixture generously, but not so much that it seeps through the bread, on the unbuttered side. You don't want it too soggy. Spoon the bacon evenly over the avocado mixture. Cover with the other unbuttered side of the bread to make a sandwich.
• Heat a grill or grill pan over medium heat.
• Grill the sandwich, buttered side down, until golden brown, about 1 to 2 minutes on each side. While the sandwich is grilling, add 4 lychees, 3 ounces of vodka, 1/4 jalapeno pepper, and 3 ounces of lychee juice from the can, along with and ice cube to a blender. Blend to combine, then pour the lychee mixture evenly into 4 shot glasses.
• Remove the sandwich from the grill or grill pan to a cutting board and cut into quarters. Serve each piece of sandwich on a plate with a lychee TNT shot glass.
• Cook's Note: Use a Bacon or Fuerte avocado, best in fall/winter. I don't like the Hass avocado.
• Any Chinese bakery will have sliced pull bread in a bag. It's basically a sweeter, lighter, fluffier white bread (not wheat flavor).
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

LYCHEE GELATIN SHOT

Steps:

• In a medium bowl, combine the gelatin and the sugar. In a small saucepan, bring water to a boil. Add boiling water to the bowl and whisk vigorously to dissolve the gelatin. To the gelatin mixture, add 1 cup of lychee syrup, and rum and whisk again. Cut the lychees in half and place 1 half in each cup. Pour the gelatin mixture into the cups. Refrigerate until set.