Best Sparkling Parfaits Recipes
SPARKLING RASPBERRY CHEESECAKE DOUBLE-DATE PARFAITS
These Sparkling Raspberry Cheesecake Double-Date Parfaits are made with store-bought pound cake for ease, but feel free to use any leftover cake you have available. I combined two servings in each tall glass with two spoons (you know, to be romantic and all that), but feel free to separate your parfaits out into 8 small parfait glasses. These can be prepared up to 1 hour in advance and chilled until serving.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Sparkling Raspberries
- Combine the raspberries, sparkling wine and granulated sugar in a medium bowl. Cover this and set it aside to macerate for 30 min.
- Cheesecake Filling
- Beat together the cream cheese, powdered sugar, heavy cream and vanilla until smooth. Transfer to a pastry bag with the tip cut off.
- Whipped Cream
- Whip heavy cream, powdered sugar and vanilla together in a clean bowl of mixer with clean beaters on high speed until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip.
- Assembly
- In either 4 tall (for couples) or 8 regular (for individuals) parfait glasses, layer half each of the pound cake cubes and Sparkling Raspberries; top with Cheesecake Filling. Repeat layers with remaining cake cubes and Sparkling Raspberries; top with Whipped Cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHAMPAGNE PARFAITS WITH PEARS AND RASPBERRIES
Categories Berry Egg Fruit Dessert Valentine's Day Raspberry Pear Sparkling Wine Winter Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 9
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
