Chocolate Framboise Parfaits Recipes

CHOCOLATE FRAMBOISE PARFAITS

Steps:

• Layer each of 6 parfait glasses with 1 teaspoon raspberry liqueur, 2-1/2 tablespoons ice cream, 4 or 5 raspberries and 2 tablespoons chocolate wafer crumbs. Repeat layers twice. Freeze. To serve, top with whipped cream and remaining raspberries.

CHOCOLATE ANGEL FOOD AND RASPBERRY PARFAIT

Steps:

• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form, keep cold.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a grated chocolate. Repeat to make 4 layers ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

CHOCOLATE FRAMBOISE

Steps:

• Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.
• Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
• Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.
• Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.

GODIVA WHITE CHOCOLATE MASCARPONE CREAM & STRAWBERRY PARFAIT

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.