Best Red White And Blue Parfaits Recipes

RED, WHITE, AND BLUE PARFAITS

Steps:

• Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
• Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
• Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
• Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
• Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
• Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
• To serve, top each parfait with blueberries and currants, dividing evenly.

RED, WHITE AND BLUE PATRIOTIC PARFAITS

Steps:

• Spoon 1 cup blueberries evenly into 8 (6-oz.) glasses. Place in muffin pan cups, leaning each glass at an angle against side of muffin cup.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Add ice; stir until completely melted. Carefully pour 1 cup gelatin evenly over berries.
• Refrigerate 30 min. or until gelatin is firm. Do not refrigerate remaining gelatin.
• Remove glasses from muffin pan. Whisk 1 cup COOL WHIP into remaining gelatin until blended; spoon over gelatin in glasses. Refrigerate 1 hour or until firm.
• Top with remaining COOL WHIP and blueberries just before serving.

RED, WHITE AND BLUE PARFAITS

Steps:

• Stir 1-cup boiling water into each package of gelatin in separate bowls two minutes or until completely dissolved. Stir in 1/2-cup cold water into each bowl of gelatin. Pour into separate 8-inch square pans. Refrigerate three hours or until firm. Cut each pan into 1/2-inch cubes.
• Layer blue gelatin cubes, 2-cups of the whipped topping and red gelatin cubes in eight dessert dishes. Dollop each with whipped topping.
• Flatten mashmallows; cut into star shapes. Moisten slightly and sprinkle with colored sugar. Place on top of parfaits. Refrigerate until ready to serve.