Best Parfait Aux Framboise Recipes

CHOCOLATE FRAMBOISE PARFAITS

Chocolate Framboise Parfaits image

Expecting company? Have these quick delicious parfaits ready to pull out of the freezer for a welcoming treat-or an excellent dessert offering. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 tablespoons raspberry liqueur
1-1/2 pints vanilla ice cream
1-1/2 pints fresh raspberries
2-1/4 cups chocolate wafer crumbs
Sweetened whipped cream

Steps:

Layer each of 6 parfait glasses with 1 teaspoon raspberry liqueur, 2-1/2 tablespoons ice cream, 4 or 5 raspberries and 2 tablespoons chocolate wafer crumbs. Repeat layers twice. Freeze. To serve, top with whipped cream and remaining raspberries.

Nutrition Facts : Calories 402 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 297mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 6g fiber), Protein 6g protein.

PARFAIT AUX FRAMBOISE

Parfait aux Framboise image

Provided by Terry Gibralter

Categories Milk/Cream Blender Food Processor Mixer Berry Dairy Egg Fruit Dessert Valentine's Day Raspberry Spring Bon Appétit Paris France Kidney Friendly

Yield Serves 10

Number Of Ingredients 11

Ingredients

3/4 cup sugar
6 egg yolks
1/4 cup whipping cream
1 tablespoon vanilla
1 tablespoon Cognac or brandy
1 1/2 cups chilled whipping cream
1/2 cup sour cream
8 purchased macaroon cookies, crumbled
Fresh raspberries (optional)
Raspberry Sauce
1 10-ounce package frozen raspberries in syrup, thawed

Steps:

For Dessert:
Half fill medium saucepan with water and bring to boil. Whisk sugar, yolks and 1/4 cup cream in small metal bowl. Set bowl over saucepan of boiling water and whisk until candy thermometer registers 160°F, scraping down sides of bowl with rubber spatula, about 4 minutes. Remove from over water. Pour yolk mixture into large bowl. Using electric mixer, beat mixture until cool and thick, about 4 minutes. Beat in vanilla and brandy.
Beat 1 1/2 cups cream with sour cream to stiff peaks in medium bowl. Fold cream into yolk mixture in 2 batches. Gently fold in half of cookie crumbs. Pour mixture into 9-inch-diameter springform pan with 2-inch-high sides. Sprinkle with remaining crumbs. Freeze overnight.
Release sides of springform pan. Garnish dessert with fresh raspberries if desired. Slice into wedges and serve with raspberry sauce.
For Raspberry Sauce:
Puree raspberries and syrup in blender or processor until smooth. Strain to remove seeds. (Can be prepared 1 week ahead. Cover and refrigerate.) Makes about 1 cup.