RASPBERRY PARFAITS
Looking for a carefree way to impress someone special? A rich and creamy raspberry parfait is guaranteed to dazzle them. -Joelyn Hanham, Chester, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 13g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY PARFAIT
It's a thrill to serve this one up, but making it is almost more fun! You layer three elements - whipped cream, pound cake and raspberry sauce - in a wineglass to make one delicate and slick looking dessert. Driving your spoon through all those tempting layers and pulling out a mouthful of sweetness is just about as much as a date can take. My favorite part of making the dessert is using the wineglass to cut out the cake circles. It takes me back to the days of pressing out Play-Doh cookies at preschool. Admit it, those were some good times! Anyway, the size of your wineglass is important: one that's much narrower at the top than at the middle won't work well because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with pretty straight sides.
Provided by Dave Lieberman
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together jam and water, set aside.
- Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
RASPBERRY AND PISTACHIO FRIANDS
Steps:
- Preheat the oven to 350°F/180°C/160°C fan/gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
- Blitz 85g (2/3 cup) of the pistachio nuts in a food processor with the confectioners' sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
- Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
- Pour the mixture into the friand tin holes, add a few raspberries to each one, then scatter with the chopped pistachios. Bake for 20-25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
- Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy!
- Twist:
- Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.
PISTACHIO PUDDING PARFAITS
I made this for my children to take to school on St. Patrick's Day. Everyone loved it. It can be made right before you eat it or a few hours before hand. -Rosanna Fowler, Bedford, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside., Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half of the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving. ,
Nutrition Facts : Calories 374 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 367mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
PISTACHIO AND RASPBERRY TART
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
Provided by Yotam Ottolenghi
Categories pies and tarts, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the pastry: Place flour, sugar, salt, lemon zest and butter in a food processor and blitz for about 15 seconds, until it reaches the consistency of fine bread crumbs. With the machine running, add vinegar and then add water slowly, 1 tablespoon at a time, until mixture comes together (you may not need all the water). Form dough into a ball, wrap with plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured work surface, roll out dough to form a circle about 13 inches/33 centimeters wide and 1/8 inch/2 millimeters thick. Carefully transfer the dough (wrap it around a rolling pin, if that helps you) to a 9-inch/26-centimeter round fluted tart pan with 1-inch/3-centimeter-high sides. Press the dough securely into the corners of the pan and trim the crust 1/4 inch/1/2 centimeter above the rim of the pan, then refrigerate for 30 minutes.
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius.
- Line the dough with a large piece of baking parchment and fill the tart with dried beans or pie weights. Bake for 25 minutes, or until pastry is golden brown around the edges. Remove beans and paper and continue to bake the pastry for 8 minutes until the base is golden brown. Remove from oven and set aside.
- Lower oven temperature to 350 degrees Fahrenheit/170 degrees Celsius.
- Make the filling: Spread pistachios out on a baking sheet and roast for 8 minutes, until they are hot but haven't taken on any color. Remove from oven and carefully transfer 3/4 cup/100 grams nuts to a cutting board and set aside. Immediately blitz remaining nuts in a food processor while they are still hot. Keep the machine going for 6 to 8 minutes, scraping down the sides of the bowl a few times when the nuts stop moving, until you get a thick smooth paste and the nuts begin to ball up in the bowl. Add melted butter, lemon zest, juice, vanilla extract, almond extract and salt and pulse a few times until combined. Roughly chop the reserved pistachios.
- Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for 3 to 4 minutes, until soft peaks form. Reduce speed to medium and slowly add the sugar until incorporated. Add flour, pistachio paste and chopped pistachios and mix on low until combined. (You may need to scrape the pistachio paste off the bottom of the bowl.) Pour the mixture into the tart shell, spreading it out evenly. Sprinkle raspberries over the filling and bake for about 35 minutes, until golden-brown around the edges, pale golden in the center and set.
- Remove from oven and let cool completely in the pan. Once cool, the tart can be lifted out of the pan and transferred to a platter to slice and serve. The filling should be soft, but still hold its shape when sliced.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 112 milligrams, Sugar 22 grams, TransFat 0 grams
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- Line a 450g loaf tin with a double layer of cling film, leaving a bit of overhang. Put the egg yolks, 50g caster sugar and vanilla bean paste in a large bowl, then whisk with an electric mixer or a balloon whisk until thick and pale. Whip the cream to soft peaks, then fold gently into the egg yolk mixture using a balloon whisk. Whisk the egg whites in another bowl with clean beaters or a clean balloon whisk until very stiff, then gently fold them through the creamy yolk mixture with the whisk.
- Gently fold through the pistachios, then spoon a third of the mixture into the prepared tin and dollop some of the cold raspberry sauce on top. Repeat twice more, then cover lightly with the overhanging cling film and freeze for around 8 hours or up to 2 weeks (see Make Ahead).
- When ready to serve, remove the parfait from the freezer and leave to soften for a few minutes. Unwrap the cling film on top and use it to lift the parfait from the tin. Invert onto a serving platter, then peel off the cling film. Dip a palette knife in a mug of just-boiled water to warm, wipe dry, then use the flat of the knife to smooth away the marks from the cling film (or use a chef’s blow torch if you have one). Leave for 10 minutes to soften, then slice. Serve scattered with fresh raspberries, honeycomb, extra pistachios and any leftover sauce.
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