Frozen Poppyseed Parfait Recipes

FROZEN CHOCOLATE HAZELNUT PARFAIT

Steps:

• Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
• Merlot, L'Ecole No. 41, Columbia Valley, 1996
• Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
• Merlot, Columbia Crest, Columbia Valley, 1997
• Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
• Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)

CHESTNUT PARFAIT

Steps:

• Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool.
• Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour.
• After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.

BOHEMIAN PANCAKES WITH PLUM GELEE AND POPPY SEED PARFAIT

Steps:

• To make the parfait: Line a terrine with plastic wrap, leaving extra hanging over the long sides of the terrine. Place the yolks, sugar, and vanilla sugar in a stainless steel or glass bowl and place the bowl in a larger bowl filled with very warm water. Whisk until frothy and slightly thickened, then cover with plastic wrap and chill. When the mixture is cold, beat the whipped cream until it stands in soft peaks. Take the yolk-sugar mixture out of the refrigerator and stir in the poppy seeds, brandy, and Amaretto. Stir a large spoonful of whipped cream into the yolk-sugar mixture, then gently fold in the remaining cream. Pour into the terrine and enclose with the flaps of plastic wrap. Freeze for at least 12 hours. To make the pancakes: Warm the milk over low heat until about room temperature. In a large bowl, blend the milk, egg yolk, and yeast. Let stand in a warm place for 3 - 5 minutes, until slightly foamy. Add the flour and melted butter, stirring to blend into a batter. Then add the salt, sugar, zest, and 1 tablespoon of the rum. Beat the egg white with the 3 tablespoons of sugar until soft peaks form. Fold 1 large spoonful of egg white into the batter to lighten it, then gently fold in the remaining egg white. Place a griddle or large skillet over medium-high heat and brush with vegetable oil or clarified butter. Drop a large spoonful of batter on the griddle and cook until it puffs and small bubbles form and break on the surface. Turn with a spatula and cook on the other side until golden. Repeat to form a total of 8 pancakes. Stir the remaining tablespoon of rum into the plum jelly and brush four pancakes with the mixture. Stack the pancakes and cover loosely with foil; keep warm. Repeat with remaining four pancakes. To serve: Place a warm pancake on each dessert plate. Unmold the parfait and cut 8 slices. Refreeze the remainder for another dessert. Place one slice of parfait next to each pancake. Put the whipped cream in a pastry bag fitted with a large fluted tip and pipe a rosette of whipped cream next to each pancake and parfait. Place strawberry slices next to the whipped cream rosettes and sprinkle circumference of the plates with chopped almonds. Garnish each with a mint sprig.

CAVIAR AND SALMON PARFAIT

Steps:

• Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill into sour cream. Coat the inside of the pastry ring with a thin coating of vegetable oil and place the pastry ring in the center of a decorative serving platter.
• Fill the bottom of the ring with smoked salmon that is thinly sliced and layer it into one even layer. Spoon a thin layer of dill cream onto the salmon. Top with an even layer of salmon caviar, being careful not to break any of the eggs. Top with dill cream. Finish with a layer of black caviar and dollop with dill cream. Chill in ring for 1 hour or more before serving to allow parfait to set. Remove the ring carefully and garnish the top of the parfait with sprigs of dill. Use watercress leaves and crisp bread to garnish the platter.