Godiva White Chocolate Mascarpone Cream Strawberry Parfait Recipes

Steps:

• Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
• Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
• Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
• Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

Steps:

• In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
• Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
• Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

Steps:

• MAKE THE WHITE CHOCOLATE CREAM:.
• Place solid ivory in medium bowl.
• In small saucepan, bring cream to gentle boil.
• Remove from heat.
• Pour hot cream mixture over solid ivory.
• Let mixture stand for 30 seconds to melt.
• Gently whisk until smooth.
• Whisk in mascarpone cheese and vanilla.
• Cover mixture with plastic wrap and refrigerate for at least 4 hours.
• MAKE THE STRAWBERRY COULIS:.
• Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is completely dissolved and berries are soft.
• Do not let mixture boil.
• Strain strawberry mixture through fine-meshed sieve into bowl.
• Stir in Grand Marnier, orange-flavored liqueur.
• Cover and refrigerate.
• PREPARE THE STRAWBERRIES:.
• Reserve 6 small, whole berries for garnish.
• Hull, wash and cut berries into quarters into medium bowl.
• Sprinkle with sugar and Grand Marnier or Framboise and stir (see others above in ingredients)
• Let macerate in refrigerator until ready to assemble parfaits.
• ASSEMBLE THE PARFAITS:.
• Cut pound cake slices into 1/4-inch cubes.
• Divide cubes among six parfait glasses.
• Pour 2 tablespoons strawberry coulis over cake cubes in each parfait glass.
• With teaspoon, toss cubes in coulis.
• Remove white chocolate mascarpone cream from refrigerator.
• Whisk to soft peaks.
• Fill pastry bag with large star tip (such as Ateco #8) with whipped white chocolate mascarpone cream and pipe some into each parfait glass.(You can use a plastic bag & cut a slit in one of the corners as a pastry bag.).
• Top with berries and pipe large rosette of white chocolate mascarpone cream on top of each parfait.
• Garnish with whole strawberries and refrigerate until ready to serve.

Steps:

• Blend 1 cup chopped strawberries, 2/3 cup raspberries and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoons mascarpone cheese and 2 tablespoons fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.

Steps:

• Make Ice Cream:.
• Place the berries, 1/4 cup of the granulated sugar and lemon juice in a small bowl and let stand for about 30 minutes.
• Meanwhile, heat the heavy cream and milk to a boil in a 2-quart stainless steel saucepan. Place the chocolate in a medium bowl. Pour the cream mixture through a sieve over the chocolate. Let stand for 1 minute. Stir until it's completely melted and smooth. Let cool to room temperature.
• Place the strawberry mixture in an electric food processor bowl fitted with a metal blade. Cover and blend until it's very smooth. Add the strawberry puree, vanilla and remaining sugar to the chocolate mixture. Gently stir with a whisk until the ingredients are mixed. Refrigerate the mixture for at least 3 hours or overnight.
• Spoon the chilled strawberry cream in an electric ice cream maker, following the manufacturer's instructions, for about 10 minutes or until the mixture is a milkshake consistency. (If serving the frappé later, continue to churn 10 minutes more or until the mixture is thick and creamy.) Turn the ice cream into a chilled medium bowl. Cover tightly with plastic wrap and freeze until ready to use. Soften the frozen ice cream for about 45 minutes to 1 hour, until it's softened. Stir and place in an electric food processor or blender and pulse until the mixture is desired consistency.
• Strawberry Coulis:.
• Place the berries, lemon juice and one-half of the confectioners' sugar in an electric food processor bowl fitted with a metal blade. Cover and process until it's very smooth. Add more confectioners' sugar as desired. Store in refrigerator until ready to use.
• Semi-Sweet Chocolate Mint Ganache:.
• Heat the cream in a 2-quart stainless steel saucepan and heat to a boil. Remove from the heat and add the mint. Let steep for about 30 minutes. Cook over low heat and heat to a boil. Place the chopped chocolate into a medium bowl. Pour the cream mixture through the sieve over the chocolate. Press on the mint to remove any excess liquid. Discard the leaves. Gently whisk the mixture until the ingredients are mixed and completely smooth. Allow the sauce to cool slightly, but not completely. (If you don't plan to assemble frappé right away, refrigerate the ganache until ready to use. At time of assembly, reheat slowly in a double boiler.).
• Assemble Frappé:.
• Clean and dry sixteen 3 ounce votive or shot glasses or for a larger serving, eight 6 ounce glasses. Pour milkshake mixture into a large measuring cup or pitcher and fill glasses to within 1/2-inch of the top. Pool strawberry coulis in a thin layer on top and finish with a drop of chocolate mint ganache. Cover and store any leftover strawberry coulis or ganache in refrigerator for another use.