VANILLA PARFAIT
Make and share this Vanilla Parfait recipe from Food.com.
Provided by fawn512
Categories Frozen Desserts
Time 20m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Whip cream until soft peak, set aside and chill.
- Whisk eggyolk and sugar in a bowl. Set aside.
- In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,.
- Bring back the mixture into the saucepan, cook until the mixture slightly thickened (or until it coats the back of the spoon).
- Strain into another bowl, place over ice bath and stir.
- Once mixture is cooled, fold in the whipped cream, vanilla.
- Place in containers and freeze.
- NOTE: i added chopped nougatine to flavor it a bit during the folding.
Nutrition Facts : Calories 665.9, Fat 51.2, SaturatedFat 29.1, Cholesterol 644.3, Sodium 105.2, Carbohydrate 41, Sugar 32.6, Protein 11.6
CRANBERRY VANILLA YOGURT PARFAIT
Cranberry sauce adds tang to this easy parfait. Try swapping out the cranberry sauce for your favorite flavor of jam, such as raspberry or strawberry.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Spoon half of the yogurt into small parfait glass. Top with cranberry sauce and most of the granola. Top with remaining yogurt, followed by remaining grnola, dried cranberries and sliced almonds. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 34 g, TransFat 0 g
VANILLA RASPBERRY PARFAIT
Make and share this Vanilla Raspberry Parfait recipe from Food.com.
Provided by Candace Michelle
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place partially frozen raspberries in a blenders, add sugar and liqueur and blend until smooth.
- Alternate layers of ice cream and raspberry sauce in a clear, tall glass starting with ice cream. Top with whipped cream!
Nutrition Facts : Calories 503.3, Fat 20.9, SaturatedFat 12.8, Cholesterol 83.2, Sodium 151.9, Carbohydrate 76.2, Fiber 3.8, Sugar 69.2, Protein 7
BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT
Steps:
- For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
- Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
- Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 20 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 37 milligrams, Sugar 34 grams, TransFat 0 grams
RASPBERRY-VANILLA PARFAIT POPS
Because puréed frozen raspberries and yogurt both have thick, creamy textures, you can spoon them into pop molds one after the other for a striking layered effect without taking the time to freeze the layers separately.
Provided by Charity Ferreira
Yield Makes 8 pops
Number Of Ingredients 3
Steps:
- In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
- Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
- To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
BITTERSWEET CHOCOLATE MALT PARFAIT, POLKA DOT VANILLA WAFERS AND CLEMENTINES
Provided by Food Network
Number Of Ingredients 20
Steps:
- For the Chocolate Malt Parfait: Place 8 Dixie cups on a tray and set aside. Whip heavy cream to soft peaks and chill. In a small saucepan, combine the sugar and water and cook the mixture to 238 degrees. While cooking the sugar, keep a small bowl of water and a clean brush to the pan to wash down any sugar crystals. While the sugar is cooking, whip the egg yolks and the malt powder together on high speed; scraping the bowl down as needed. When sugar syrup reaches 238 degrees, decrease the speed of the mixture and slowly add the syrup. Continue whipping the mixture at medium speed until it is cool and thick. Fold the melted chocolate into the yolk mixture, followed by gently folding in the whipped cream. Pour into dixie cups and freeze for at least 8 hours.
- For the Chocolate Ganache Glaze: Chop chocolate and set aside in a medium sized mixing bowl. Bring heavy cream just to a scald and pour over chopped chocolate to melt. Gently stir the mixture until the chocolate is melted and the mixture is smooth.
- For the Vanilla Polka Dot Wafers: Cream the butter, sugar, and vanilla together until light. Scrape the bowl often. Add the egg whites, mix until combined. Follow with the flour and salt, mixing just until the mixture comes together. Take 1/2 cup of the mixture and to it add 1/2 tablespoon cocoa, and mix until the cocoa is well incorporated. Spread the wafer mixture evenly onto a 4-inch circle template teflon baking sheet. With a pastry bag and round tip, pipe small dots of chocolate batter onto the existing batter, creating a polka dot pattern Bake wafers in a preheated 350 degree oven for 15 minutes.
- To assemble: Unmold the chocolate parfait from the dixie cup and place on a glazing rack. Pour the chocolate ganache over the top of the parfait, creating an enrobed effect. Place the parfaits back in the freezer for a short time, just to set. To serve: garnish the top of the parfait with a small amount of gold leaf. Place the parfait on top of polka dot wafer, and garnish the plate with a few clementine segments.
VANILLA PARFAIT (PARFAIT A LA VANILLE)
Steps:
- Combine the sugar and water in a saucepan. Bring to a boil and add the vanilla. Let simmer briefly.
- Put the cream in a chilled bowl and beat until stiff. Chill until ready to use.
- Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk. Continue beating vigorously while gradually adding the simmering syrup.
- Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original. Do not let the mixture get too hot or it will scramble. It will resemble a light yellow, frothy but well-thickened custard or a sabayon. This should require four or five minutes of vigorous beating.
- Pour and scrape the mixture into the bowl of an electric mixer. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.
- Scrape the whipped cream onto the yolk mixture. Carefully fold it in until well blended. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.
- Place the dish in the freezer and let stand several hours or, preferably, over night until frozen. Serve with raspberry sauce.
ROOT BEER GRANITA-VANILLA PARFAIT
Steps:
- The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch. Keep the remaining root beer refrigerated until ready to serve. Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the metal blade. Process, pulsing, just until crushed. Place a straw in each glass, and layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top. Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table.
PEAR AND BLUEBERRY PARFAIT WITH VANILLA PUDDING
If you've got 10 minutes, you've got dessert. We added blueberries and pears to sweet, creamy pudding to create these super-fruity parfaits. (Pear-faits?)
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spoon fruit evenly into 4 parfait glasses.
- Beat pudding mix and milk in medium bowl with whisk 2 min.; spoon over fruit.
- Sprinkle with graham crumbs.
Nutrition Facts : Calories 190, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PARFAIT A LA VANILLE (VANILLA PARFAIT) - RECIPES - THE NEW YORK TIMES
How to make Parfait a la Vanille (Vanilla parfait) - Recipes - The New York Times
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a saucepan. Bring to a boil and add the vanilla. Let simmer briefly.
- Put the cream in a chilled bowl and beat until stiff. Chill until ready to use.
- Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk. Continue beating vigorously while gradually adding the simmering syrup.
- Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original. Do not let the mixture get too hot or it will scramble. It will resemble a light yellow, frothy but well-thickened custard or a sabayon. This should require four or five minutes of vigorous beating.
- Pour and scrape the mixture into the bowl of an electric mixer. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.
- Scrape the whipped cream onto the yolk mixture. Carefully fold it in until well blended. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.
- Place the dish in the freezer and let stand several hours or, preferably, over night until frozen. Serve with raspberry sauce.
- YIELD 8 servings
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