WHITE CHOCOLATE BERRY PARFAITS
White Chocolate Berry Parfaits is a delicious summer dessert that is simple to prepare and looks pretty for any gathering! Fresh berries mixed with a rich creamy white chocolate layer makes a perfect summer dessert!
Provided by Holly Nilsson
Categories Dessert
Time 3h35m
Number Of Ingredients 8
Steps:
- Mix sliced strawberries & sugar. Let sit at room temperature at least 30-40 minutes to release juices. Wash blueberries & set aside.
Nutrition Facts : Calories 276 kcal, Carbohydrate 40 g, Protein 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 318 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 4 g, ServingSize 1 serving
WHITE CHOCOLATE-RASPBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
- Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
- Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
WHITE CHOCOLATE PARFAITS
"This very elegant dessert is great served on a warm summer night or at a dinner party," suggests Jennifer Eilts of Lincoln, Nebraska. "You can substitute other types of berries until you find your favorite combination."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. , Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla., Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses. , Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired.
Nutrition Facts : Calories 483 calories, Fat 31g fat (22g saturated fat), Cholesterol 169mg cholesterol, Sodium 29mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.
WHITE-CHOCOLATE MOUSSE PARFAITS
Provided by Abigail Johnson Dodge
Categories Dessert
Yield Yields eight small parfaits (3 cups mousse)
Number Of Ingredients 6
Steps:
- Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.
- Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.
- To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.
Nutrition Facts : Calories 320 kcal, Fat 210 kcal, SaturatedFat 13 g, TransFat 23 g, Carbohydrate 28 g, Fiber 1 g, Protein 3 g, Cholesterol 65 mg, Sodium 180 mg, UnsaturatedFat 8 g
WHITE CHOCOLATE-CANDY CANE PARFAITS
Candy canes add fun crunch and a burst of mint flavor in these lovely parfaits. The delightful desserts are fun for the holidays.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, combine the sugar, cornstarch and salt. Gradually add 1 cup heavy whipping cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes longer or until thickened. , Remove from the heat. Whisk a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in white chocolate until melted. Stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and peppermint extract; beat until soft peaks form. Fold in 2 tablespoons crushed candies., In each of eight dessert dishes, layer 1/4 cup pudding and 2 teaspoons crushed candies and cookie crumbs. Top with whipped cream. Garnish with additional crushed candies.
Nutrition Facts :
WHITE CHOCOLATE PARFAIT
This is a really elegant recipe, great for entertaining. This recipe takes a long time to make,but it is really worth it if you want to impress, or for special occasions, or maybe just because. :)
Provided by KittyKitty
Categories Frozen Desserts
Time P1D
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
- Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
- Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
- Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
- Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
- Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
- Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
- Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
- Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
- To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
- Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
- To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.
Nutrition Facts : Calories 775.5, Fat 73.6, SaturatedFat 39.1, Cholesterol 318, Sodium 131.8, Carbohydrate 30.9, Fiber 5.3, Sugar 18.3, Protein 10.2
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES
Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries, but any berry or soft ripe fruit will work.
Provided by Betty Rosbottom
Categories Milk/Cream Chocolate Dessert Easter Valentine's Day Strawberry Lemon Candy Thermometer Lemon Juice Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher White Chocolate
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
- Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
- Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
- Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
- Spoon strawberries over top of each parfait, if desired, and serve.
WHITE CHOCOLATE CHERRY PARFAITS
Layers of silky white chocolate mousse and sweet cherry sauce with a hint of orange alternate in this delectable dessert.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add cherries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Refrigerate until chilled.
- In another saucepan, combine the sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat. Reduce heat; cook and stir for 2 minutes. Remove from heat. Whisk a small amount of hot filling into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in chocolate and vanilla until chocolate is melted. Cool to room temperature. Fold in whipped cream
- Spoon 1/4 cup mousse into each parfait glass. Top with a rounded 1/4 cup of cherry mixture. Repeat layers. Refrigerate until chilled.
Nutrition Facts : Calories 469.7, Fat 30.3, SaturatedFat 18.3, Cholesterol 149.9, Sodium 52.8, Carbohydrate 47.6, Fiber 1, Sugar 40.5, Protein 4.3
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