Double Ginger Ricotta Parfait With Raspberries Recipes
PARFAITS WITH RICOTTA, HONEY, AND RASPBERRIES
In this light, refreshing dessert, creamy ricotta sweetened with honey and raspberries is complemented by the crunch of toasted almond slices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Spoon 1 tablespoon honey into each of four serving glasses.
- In a medium bowl, whisk ricotta cheese to loosen slightly; spoon gently over honey, and top with raspberries and almonds, dividing evenly among glasses.
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.
RICOTTA PARFAITS
Provided by Giada De Laurentiis
Time 13m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the ricotta cheese and yogurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola. Repeat the layers. Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.
RASPBERRY AND BALSAMIC PARFAITS
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a small baking sheet with parchment or wax paper. Spray with cooking spray and set aside.
- In a small bowl, carefully toss the raspberries and vinegar together. Let the mixture stand for 15 minutes.
- Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces.
- In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.
- Spoon the raspberry mixture into 4 (8-ounce) glasses. Dollop the mascarpone mixture on top. Sprinkle with the crumbled sugar and serve.
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MIXED BERRY RICOTTA PARFAIT RECIPE - THE CHUNKY CHEF
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- In a mixing bowl, add ricotta, honey, vanilla and 1 tsp lemon zest. With a handheld mixer, mix until ricotta is whipped and everything is combined. Set aside.
- Toss chopped strawberries with fresh mint, and separately toss blueberries with remaining 1 tsp lemon zest.
- To assemble parfaits, add a couple spoonfuls of ricotta mixture to the bottom of tall clear glasses. Top with a layer of blueberries, more ricotta, a layer of strawberries, then repeat until glasses are full. Garnish with a sprig of mint if desired.
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