Best Black Bottom Strawberry Cream Parfaits Recipes

STRAWBERRY CREAM PARFAIT

Steps:

• Add mascarpone cheese and 3/4 cup strawberry compote to a medium bowl and mix on low speed until well blended, about 1 minute. Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
• In a chilled medium bowl, add heavy cream, powdered sugar and vanilla. Mix on low speed until frothy, about 1 minute. Then mix on high speed until stiff peaks form, about 4-5 minutes. Spoon into a pastry bag fitted with a star tip, twist the end of the bag and chill in the refrigerator along with the mascarpone cheese mixture.
• Prepare this at the last minute so that it doesn't dry out while the mascarpone mixture and whipped cream topping are setting up in the refrigerator. In a small bowl, mix graham cracker crumbs, granulated sugar and butter until it resembles wet sand.
• In 6 4 oz. glasses, assemble your parfaits as follows: 1. 2 tsp. graham cracker crumb mixture (pat down with the back of a spoon) 2. 2 tsp. mascarpone mixture (gently pat down) 3. 1.5 to 2 tsp. strawberry compote or strawberry preserves 4. 2 tsp. graham cracker crumb mixture (pat down) 5. 2 tsp. mascarpone mixture (gently pat down) 6. 1.5 to 2 tsp. strawberry compote or strawberry preserves 7. Pipe or spoon whipped cream on top. Let chill in the refrigerator for another 15-30 minutes then garnish with fresh strawberries.

BLACK-BOTTOM STRAWBERRY CREAM PARFAITS

Steps:

• In small bowl, beat cream cheese, powdered sugar and orange peel until smooth. Gently stir in whipped topping.
• Just before serving, into each of 8 parfait glasses, layer 2 tablespoons cookie crumbs, 2 tablespoons cream cheese mixture, several strawberry slices and 1 teaspoon chocolate topping.

STRAWBERRIES AND CREAM PARFAITS

Steps:

• Preheat oven to 350°. Spray 2 (9x5-inch) loaf pans with nonstick baking spray with flour. In a large bowl, beat butter and 1 3/4 cups sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition; beat in extract. In a small bowl, whisk together flour and salt; gradually add to butter mixture, beating just until combined. Stir in 3/4 cup strawberries and sour cream. Divide mixture between prepared pans. Bake for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. In a large bowl, stir together remaining 4 cups strawberries and remaining 1/4 cup sugar. Let stand for 10 minutes. Cut 1 loaf of cake into 1-inch pieces. In individual serving dishes, layer cake pieces, strawberries, and whipped topping as desired.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

STRAWBERRY PARFAITS

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.

STRAWBERRY AND ALMOND CREAM PARFAIT

Steps:

• In a medium bowl, whisk together sugar, flour and egg yolks until thick and smooth, 3 to 5 minutes.
• In a medium pot, bring the milk and vanilla bean to a gentle boil. Pour about half of the milk mixture over the eggs whisking constantly. Pour the whole mix back into the pot and place the pot back over low heat, stirring with a wooden spoon, until the mixture thickens, 3 to 5 minutes. Note: you must stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn.
• Remove the pot from the stove and whisk in the marzipan. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap. Place the tray in the refrigerator to cool.
• In a medium skillet over low heat, melt the granulated sugar. Spray a tray with a light coating of nonstick spray. Spray the end of a wooden spoon as well. When the sugar turns light brown, add the almonds and stir to coat them with the sugar. Spoon the almonds on to the baking sheet and sprinkle lightly with salt.
• When the almond cream has cooled, remove and discard the vanilla bean and place the pastry cream in a medium bowl. Whisk until it is smooth. In another medium bowl, toss the strawberries and brown sugar together.
• Place 4 to 6 glasses on a flat surface. Begin by spooning a thin layer of almond cream in the bottom of each. Sprinkle with a few almonds. Add a layer of the whipped cream. Top with a layer of strawberries. Repeat the layers until the glasses are full. Refrigerate for a while before serving or enjoy immediately.

STRAWBERRY CREAM PARFAITS

Steps:

• In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
• Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
• Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

STRAWBERRY AND CREAM CHEESE PARFAIT

Steps:

• In a bowl, with an electric mixer, mix cream cheese and 3 tablespoon of sugar for 2 minutes or until it's creamy. Add yogurt and mix until the mixture is homogeneous.
• Put strawberries in a large bowl. Add remaining sugar and stir delicately to coat well. Let rest for 5 minutes at room temperature (stir one time).
• In 6 parfait glasses of a capacity of 1 cup each, distribute half the mixture of cream cheese, half of strawberries and half of almond cookies. Repeat with remaining ingredients. Cover with a plastic wrap and put in the fridge for 2 hours. When ready to serve, garnish with roasted almonds.

BLACK BOTTOM STRAWBERRY CREAM PIE

Steps:

• Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
• Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
• In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
• In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
• Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.