White Chocolate Ricotta And Strawberry Parfait Recipes

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STRAWBERRY SHORTCAKE PARFAIT



Strawberry Shortcake Parfait image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup heavy cream
1 vanilla bean, scored
3/4 cup white chocolate, finely chopped
2 cups fresh strawberries, sliced
1 tablespoon raw sugar
1 store-bought vanilla cake, cubed

Steps:

  • For the vanilla-white chocolate whipped cream: Heat the cream and vanilla in a pot, stirring, until it starts to steam (do not let it boil). Discard the vanilla bean. Place the white chocolate in a bowl, and pour the cream on top, mixing until melted. Refrigerate covered until completely cool, about 1 hour. Whip until soft peaks form using a whisk or electric hand mixer.
  • Mix the strawberries with the sugar in a bowl. Spoon some whipped cream into the bottom of a glass, and then top with a layer of strawberries and a layer of cake. Repeat until the glass is full. Garnish with a dollop of whipped cream and more strawberry slices.

WHITE CHOCOLATE-RASPBERRY PARFAITS



White Chocolate-Raspberry Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups raspberries
3 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
For the mousse:
4 ounces white chocolate, chopped
2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 cups raspberries
Shaved white chocolate, for topping

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.

STRAWBERRY-RICOTTA PARFAIT



Strawberry-Ricotta Parfait image

Provided by Jennifer Iserloh

Categories     Cheese     Dairy     Fruit     Herb     Dessert     No-Cook     Healthy     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 7

15 ounces lowfat ricotta
2 teaspoons vanilla extract
1 tablespoon granular Splenda (or other sugar substitute, or brown sugar to taste)
4 cups fresh strawberries, hulled and sliced, or 1 cup frozen, sliced
1/4 cup packed fresh mint, chopped, plus 4 sprigs
2 tablespoons balsamic vinegar
1/2 cup crushed whole-wheat graham crackers

Steps:

  • Mix ricotta, vanilla and sugar in a bowl. In another bowl, mix strawberries, mint and vinegar. Spoon 2 tablespoon ricotta mixture into the bottom of 4 parfait or iced tea glasses. Add a layer of crackers, strawberries and another layer of ricotta. Top with remaining strawberries and mint sprigs. Serve immediately or chill up to 4 hours.

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