Rose Champagne Gelee And Tapioca Parfaits Recipes

ROSE CHAMPAGNE GELEE AND TAPIOCA PARFAITS

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.

ROSE WATER GELEES

Steps:

• Grease an 8-inch square pan with vegetable oil.
• Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
• Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
• Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
• Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
• Cut gelled mixture into 1-inch squares. Dust with cornstarch.

LEMON AND BLOOD ORANGE GELéE PARFAITS

Steps:

• Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
• Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
• Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.

ORANGE TAPIOCA AND CRANBERRY PARFAITS

Steps:

• In a 2-quart saucepan whisk together milk, egg, zest, tapioca, and 3 tablespoons sugar until egg is incorporated and let stand 5 minutes. Bring tapioca mixture to a full boil over moderate heat, stirring constantly. Remove pan from heat and stir in vanilla. Cool tapioca mixture, uncovered, 20 minutes. In a food processor pulse cranberries until finely chopped and transfer to a small saucepan. Add remaining 1/4 cup sugar and cook over moderate heat, stirring, until sugar is completely dissolved. Transfer cranberry mixture to a bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Transfer tapioca mixture to another bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until cold.
• Reserve 1 tablespoon cranberry mixture for garnish. Beginning with cranberry mixture and ending with tapioca mixture, alternately layer mixtures in each of 2 parfait glasses. (Parfaits may be made 1 day ahead and chilled, covered.)
• Garnish parfaits with reserved cranberry mixture.

TAPIOCA PUDDING PARFAITS

Steps:

• Fill a large bowl with ice water and set aside.
• Mix the sugar, tapioca, milk and egg yolks together in a medium saucepan.
• Cook on medium-high heat, stirring constantly, until mixture comes to a full boil.
• Remove from heat, transfer the pudding to a medium bowl, and set in the ice bath.
• Chill for at least 1 hour or until pudding cools completely.
• To prepare the parfaits: place 3 tablespoons tapioca in a small parfait glass.
• Spread one tablespoon of sauce or preserves over the tapioca.
• Top with 3 more tablespoons tapioca and 1 more tablespoon sauce or preserves.
• Finish with a final layer of 2 tablespoons tapioca.
• Repeat with 5 more parfait dishes and garnish with nuts, candies, chocolate pieces, or a sprinkle of cinnamon, if desired.

CHAMPAGNE PARFAITS

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.

ROSE SCENTED TAPIOCA PUDDING

Steps:

• In a saucepan, stir together the sugar, tapioca, goat's milk, and egg. Set aside for 5 minutes for the tapioca to soak.
• Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
• Remove from heat and stir in the rose water.
• Ladle the pudding into 4 small individual dessert dishes. Cover each dish with a piece of plastic wrap, pushing the wrap down onto the surface of the pudding to prevent a skin from forming. Let the puddings cool slightly on the countertop, about 5 minutes.
• Chill in refrigerator for at least 2 hours before serving.