Parfaits

Discussion in 'Five Star Kitchen' started by Tabassum07, May 29, 2014.

  1. Tabassum07
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    Tabassum07 Smile for Allah

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    :salam:

    No I don't have any recipes yet, but this is a request to Sister Harb to please post some very easy and simple parfait recipes with easy-to-get ingredients. :) Please please please.
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  2. sister herb
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    sister herb Official TTI Chef

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    Ahhh... parfaits. One of my favourites! Here are two different styles of them: French parfait which is frozen dessert and American one, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear glass, and topping the creation with whipped cream, fresh or canned fruit, and/or liqueurs.

    In Canada and the northern United States, parfaits may also be made by using yogurt layered with granola, nuts or fresh fruits, such as peaches, strawberries, or blueberries. This one is more as American parfait:

    Strawberry Cheesecake Parfaits

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    This is what you need to prepare the little cuties.

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    1. First, in your food processor, crush the biscuits finely.

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    butter biscuits

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    the biscuit crumbs

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    2. Mix the crumbs with one tablespoon sugar.

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    3. … and 2 tablespoons melted butter.
    You can use a fork to combine it all together.

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    4. Then, in the bowl of your electric mixer, mix the cream cheese, sour cream, sugar and almond extract.

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    5. In a separate bowl, whip the heavy cream until stiff peaks form.

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    6. Using a spatula, gently fold the cream cheese mixture with the whipped cream just until combined.

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    7. Slice the strawberries into a larger bowl, sprinkle them with a tablespoon of sugar and toss them around the bowl a little.

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    8. Then we are going to need four glasses.

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    9. Place about a tablespoon of the crumbs in the bottom of your glasses.

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    10. Then layer some of the cheesecake filling.

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    11. … then add some strawberries.

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    12. … and repeat this procedure once more.

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    13. Sprinkle the top with some more crumbs and garnish with strawberries and a mint leaf.

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    14. Refrigerate for about 1-2 hours before serving.

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    Or eat it at the same time if you can´t wait.

    This recipe makes about 4 1-cup (250 ml) glasses.

    Source: http://zoomyummy.com/2010/06/16/strawberry-cheesecake-parfaits/
  3. sister herb
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    sister herb Official TTI Chef

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    I like French parfait more. This one is quite easy.

    Frozen Mint and Chocolate parfait

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    Serves 6
    Ready in 25-30 minutes, plus 4-5 hours chilling
    Ingredients

    • About 25 fresh mint leaves, plus extra for decoration
    • 400ml double cream
    • 1 tsp caster sugar
    • 100g plain chocolate
    • 3 eggs, separated
    • 75g icing sugar
    • Plain chocolate curls

    1. Roll up 25 largish mint leaves and cut into shreds (keep the small leaves for decoration). Place in a small pan with 300ml double cream and the caster sugar. Bring just to the boil, remove from the heat and allow to cool.
    2. Break up the chocolate and place in a bowl. Microwave for 2-3 minutes until just melted. Stir in the egg yolks. Strain the cooled cream into the chocolate and whisk well.
    3. In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Whisk in the icing sugar. Fold the chocolate mixture into the egg whites until smooth.
    4. Pour into 6 silicone muffin moulds or dariole moulds, cover with clingfilm, and freeze for 4-5 hours or overnight. Whip the remaining cream. Turn the parfait onto plates just before serving and decorate with little swirls of cream, some mint leaves and the chocolate curls.
    Tip: This pudding can be made beforehand to save time on the day.

    Source: http://www.channel4.com/4food/recip...late/frozen-mint-and-chocolate-parfait-recipe
  4. sister herb
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    sister herb Official TTI Chef

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    This one needs more work:

    Passion Fruit* Parfait

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    Ingredients


    • 1 cup sugar, divided
    • 1/2 cup water, divided
    • 10 eggs, separated
    • 1 cup passion fruit purée
    • pinch of salt
    • 2 cups heavy cream

    Procedures

    1. In a small heavy saucepan over medium heat, combine 1/2 cup of the sugar with 1/4 cup of the water. With a damp pastry brush, wash down the sides of the pan to prevent stray sugar crystals from forming. Heat until the mixture reaches 235 F/112 C on a candy thermometer.
    2. Meanwhile, in the bowl of a stand mixer with a whisk attachment, whisk the egg yolks until they are light and fluffy. When the sugar syrup has reached temperature, with the mixer on medium-high, carefully pour the hot sugar syrup down the side of the mixing bowl and continue beating until the mixture has cooled.
    3. Add the purée and mix gently. Scrape the mixture into a metal bowl and set aside in the refrigerator.
    4. In a saucepan over medium heat, combine the remaining 1/2 cup sugar and the remaining 1/4 cup water and heat until the mixture reaches 235 F/112 C.
    5. Meanwhile, clean the bowl of your stand mixer and add the egg whites and salt. Whisk until foamy. Slowly add the hot sugar mixture to the egg whites and whip on high until the egg whites are very white and shiny and hold soft peaks.
    6. Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on high until the mixture forms stiff, white peaks and has cooled.
    7. Transfer the egg whites to the purée mixture and gently fold together.
    8. Clean the bowl of the stand mixer again and pour in the heavy cream. Whip the cream until soft peaks form. Gently fold the whipped cream into the egg mixture, making sure no white streaks remain.
    9. Gently pour the parfait into single-serving glasses, a large serving bowl, or individual rectangular cake molds and freeze until firm, at least 5 hours or overnight. Serve frozen.
    10. To serve the rectangular cakes, heat the metal mold with a blow-dryer on low heat, then gently remove the mold.
    11. Variation: If you’d like a gradation of colors to give the dessert a visual pop, before freezing, add a drop of orange food coloring to half the mixture. Spread the darker parfait in an even layer first, then gently spoon the lighter-colored parfait on top, making sure not to blend the two together and muddy the distinct colors. Freeze as above.
    12. Variation: If you want to give your parfait a cake base, use your cake mold to stamp out a layer of cake, then pour parfait into the mold and freeze as above.

    *Note: You can use any other fruit puree than passion fruit if you like.

    Source: http://www.seriouseats.com/recipes/2011/08/perfect-passion-fruit-parfaits.html
  5. Um Ibrahim
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    Um Ibrahim Alhamdulilah :)

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    That looks d.e.l.i.c.i.o.u.s.!
  6. sister herb
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    Frozen strawberry and white chocolate parfait

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    1 x 250g punnet strawberries, hulled, washed, halved
    1 x 180g pkt good-quality white chocolate, finely chopped
    250ml (1 cup) thickened cream
    3 eggs
    70g (1/3 cup) caster sugar
    100g good-quality white chocolate, extra
    125ml (1/2 cup) thickened cream, whipped, to serve

    Place the strawberries in the bowl of a food processor or the jug of a blender and process until pureed. Set aside.

    Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts. Remove from heat.

    Use an electric beater to beat cream in a bowl until firm peaks form. Strain the strawberry puree through a fine sieve over the cream. Add chocolate and use a balloon whisk to fold until combined.

    Use clean electric beaters to beat the eggs and sugar together in a large bowl until thick, pale and creamy. Fold half the egg mixture into the chocolate mixture until just combined. Repeat with the remaining egg mixture. Spoon among serving glasses and smooth the surface. Cover the serving glasses with plastic wrap and place in the freezer for 4 hours or until set. (Note that plastic bowls are better than glass ones - glass may broken when you freeze them.)

    Remove parfaits from the freezer 10 minutes before serving to soften slightly. Use a vegetable peeler to shave extra chocolate into long curls. Top parfaits with whipped cream and sprinkle with chocolate curls. Serve immediately.

    Source: http://www.taste.com.au/recipes/9528/frozen strawberry and white chocolate parfait
  7. sister herb
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    sister herb Official TTI Chef

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  8. sister herb
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    Frozen Coffee Parfait

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    Ingredients

    1 cup heavy cream
    14 oz sweetened condensed milk
    1/3 cup strong coffee, hot
    4 tbs sugar

    Dissolve sugar in hot coffee, then let cool. Whip cream until soft peaks form. In another bowl, blend condensed milk and coffee together. Whip for 3 minutes, then fold in the whipped cream. Spoon mixture into serving dishes, then freeze until firm (around 3 hours).

    Serves 6

    Source: http://www.grouprecipes.com/122807/sub-zero-coffee-parfait.html
  9. Tabassum07
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    Tabassum07 Smile for Allah

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    Today I made mango and yogurt parfaits at home. Made puree of two mangoes, and separately added vanilla essence and sugar to an equal amount of yogurt.

    Layered them in glasses, first a layer of mango puree, then some crumbled chocolate cake, then yogurt, crumbled cake again, then mango puree, and lastly another layer of yogurt. Topped it with walnuts, cornflakes and MnMs. :)

    That's the kind of ingredients I can easily get - strawberries and all those other fruits aren't native to my hot climate. Next time I think I will just layer ice creams and cookies..
  10. sister herb
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    sister herb Official TTI Chef

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    ^^ You can easily change ingredients (berries/fruits) to what you like (and can find easily from your place) in all those recipes.

    *going to book flying tickets and fly to meet sis Tabassum and hers delicious parfaits*

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  11. sister herb
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    Fruit Parfait

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    Serves 3
    Prep time: 20 minutes
    Cooking time: 10 minutes


    Ingredients


    Crumble:

    3/4 cup tea biscuits, crushed
    1 cup oats
    ¾ cup sugar
    2 tbsp butter, melted

    Parfait:

    220 g sweetened condensed milk
    1 cup whipped cream
    5 cups assorted cut-up fresh fruits (kiwi, mango, papaya, star fruit, pineapple, etc.)


    Method


    Crumble:

    1. Mix all the ingredients together and spread on a sheet tray and bake at 180 C for 10 minutes.
    2. Remove from oven. Cool. Crumble.

    Parfait:
    1. Fold sweetened condensed milk into whipped cream.
    3. Layer cream mixture, alternating with fruit and crumble, in individual serving glasses. Garnish with more fruit.

    Source: http://gulfnews.com/life-style/food/recipes/iftar-recipe-of-the-day-exotic-fruit-parfait-1.1211611

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