Best Champagne Parfaits With Pears And Raspberries Recipes

Mascarpone and Berry Parfaits image

Provided by Lucia Luhan

Yield Makes 4 servings

Number Of Ingredients 4

1 cup chopped strawberries plus 4 whole strawberries, hulled
2/3 cup plus 12 raspberries
2 tablespoons sugar
2 8-ounce containers mascarpone cheese

Steps:

Blend 1 cup chopped strawberries, 2/3 cup raspberries and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoons mascarpone cheese and 2 tablespoons fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.

Sparkling Parfaits image

Provided by Food Network

Categories dessert

Time 4h5m

Yield 6 parfaits

Number Of Ingredients 7

3 tablespoons honey
One .25-ounce package unflavored gelatin
2 cups champagne
6 raspberries
Gold sugar sprinkles or gold leaf, for garnish
2 cups (1 pint) heavy cream
1/4 cup sugar

Steps:

For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes.
Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours.
For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream.
To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.

Champagne Parfaits with Pears and Raspberries image

Yield Serves 4

Number Of Ingredients 9

3 cups dry Champagne or rosé sparkling wine
1/2 teaspoon unflavored gelatin
1 cup plus 1 tablespoon sugar
2 large firm but ripe pears, peeled, cored, quartered
6 large egg yolks
2 1/2-pint baskets raspberries
1 cup chilled whipped topping cream
4 mint sprigs
12 rose petals from unsprayed roses (optional)

Steps:

Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over; let stand until soft, about 10 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, place pears on plate and cool. Boil poaching liquid until reduced to 1 1/3 cups, about 15 minutes.
Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid; return mixture to same saucepan. Stir over medium-low heat until candy thermometer registers 175°F., about 4 minutes. Remove from heat; add gelatin mixture and whisk until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour.
Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold cream into custard. Place 1/4 cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 cup custard over each. Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil; chill until custard is set, at least 6 hours or overnight.
Garnish parfaits with reserved raspberries, mint and rose petals, if desired.