Blackberry And Vanilla Bean Custard Parfait Recipes

BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT

Steps:

• For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
• Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
• Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.

CUSTARD BERRY PARFAITS

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
• Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
• Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour.
• Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.

BAKED VANILLA CUSTARD WITH BERRIES

Steps:

• Position a rack in the center of your oven and preheat the oven to 350 degrees F. Have a 2-quart oval baking dish and a roasting pan large enough to hold the baking dish ready.
• Prepare the berries: Combine the strawberries, cherries, sugar and salt in a small saucepan. Cook over medium heat without stirring, until the fruit has softened a bit and released lots of juices, about 5 minutes. Transfer the fruit and a scant 1/4 cup (59 milliliters) of the juices to the baking dish. Discard any remaining juice.
• Make the custard: Combine the sugar and egg yolks in a large mixing bowl and beat vigorously with a whisk until very light and creamy looking. Add the mascarpone and beat just until combined; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk the cream and vanilla on medium speed to soft peaks, about 3 minutes. Gently fold the cream and vanilla into the mascarpone mixture until no streaks remain.
• Carefully dollop the custard on top of the berries. Place the baking dish in the roasting pan and place the roasting pan in the oven. Pour hot but not boiling water into the roasting pan so it comes two-thirds of the way up the sides of the baking dish.
• Bake for 1 to 1 1/2 hours, until the surface is lightly golden, the edges are set and the center is slightly jiggly. If it starts getting too dark too quickly, cover with foil.
• Remove the pudding from the roasting pan and let it cool to room temperature on a wire rack. Cover the custard and chill for 6 hours or overnight. Serve chilled, topped with a dusting of confectioners' sugar and sliced strawberries.

FRESH FRUIT AND WARM VANILLA PUDDING CUSTARD PARFAITS

Steps:

• Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
• Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
• Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
• Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.

CHILLED BLACKBERRY PARFAITS

Steps:

• Puree 6 cups blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much juice as possible. Discard solids in strainer. Measure 3 cups puree (reserve any remaining puree for another use). Stir 1 cup grape juice, 1 cup sugar and lemon peel into blackberry puree.
• Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heat until gelatin dissolves, about 1 minute (do not boil). Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8 x 8 x 2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled.)
• Mix remaining 3 cups blackberries and 4 tablespoons sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
• Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup Vanilla Whipped Cream over. Repeat layering. Top with a few more berries. Garnish with mint and serve.