rozen.
For the passionfruit parfait, blend or process mango until
For the mango parfait, place the egg yolks, water
efrigerate.
For the licorice parfait, in a small saucepan combine
HE CUBAN COFFE OR ESPRESSO PARFAIT:.
In a bowl, beat
br>Divide cubes among six parfait glasses.
Pour 2 tablespoons
ut 2 cups of the parfait mixture into the prepared mold
ressing (see recipe)
Oyster parfait (see recipe)
4 freshly
Gently press onto the chilled parfait. Freeze for at least 5
he mixture evenly into 8 parfait glasses or dessert dishes. If
inutes before serving, remove the parfait from the freezer; remove the
old in whipped cream. Spoon parfait into pan. Cover and freeze
To make the parfait, mix the ricotta, vanilla extract and sugar. Fold in the whipped cream. Place into a large dessert bowl, alternating layers of ricotta cream and cookie crumbles, starting and finishing with a layer of ricotta cream. Cover and refrigerate for about 3 hours.
For the pineapple sauce, mix the pineapple, lime zest, juice and brown sugar. Just before serving, pile some of the salsa on top of the parfait. Serve with the remaining sauce.
Beat eggs and yolks.
Add sugar and liqueur and mix thoroughly.
Heat au bain marie while continuously stirring until slightly thicker (don't let it boil!).
Take from heat and whip until thickened (circa 10 minutes).
Whip cream until thick but still slightly fluid.
Fold through egg mixture.
Pour into form (circa 1 litre) and freeze for circa 5 hours.
Remove parfait from freezer 30 minutes before serving.
Turn onto a large plate.
Serve parfait with shaved chocolate and strawberry slices.
pward, leaving the parfait intact.
Garnish each parfait with one long
nto the bottom of 4 parfait glasses. (If you don't
Alternate layers of strawberries and melon balls in 6 parfait glasses.
Chill.
Boil together sugar and water until the syrup spins a thread (230\u00b0).
Stir in honey, cinnamon and rum.
Cool and pour about 2 tablespoons over the fruit in each parfait glass. Decorate with mint sprigs.
Makes 6 servings.
ith cold water, pour the parfait mixture into the mould and
ream layer equally into 6 parfait glasses; divide half the strawberry
nto egg mixture.
Transfer parfait mixture to a large bowl
Mix gelatin with yogurt, then fold in dessert topping.
Layer evenly in 6 parfait glasses 1/2 of the graham cracker crumbs; followed by 1/2 of the yogurt mixture; followed by remaining graham cracker crumbs; followed by remaining yogurt mixture.
Top with shredded coconut.
Garnish each parfait glass with a slice of lime.
Serve chilled.