Lemon Blackberry Parfaits Recipes

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LEMON, BLACKBERRY, AND MERINGUE PARFAIT



Lemon, Blackberry, and Meringue Parfait image

An exuberant twist ofmeringue nearly escapes the pull of gravityin this light confection. Its layers include crunchy meringue, smoothlemon curd, frothy whipped cream, andjuicy blackberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

Swiss Meringue for Lemon, Blackberry, and Meringue Parfait
1 cup creme fraiche
Lemon Curd for Lemon, Blackberry, and Meringue Parfait
1 cup ripe blackberries
1 cup chilled heavy cream, whipped

Steps:

  • Preheat oven to 200 degrees, with racks in upper and lower thirds. Line two large rimmed baking sheets with parchment paper. Fit a pastry bag with an Ateco #22 star tip; fill with meringue. Pipe 12 to 16 long swirly shapes onto one of the prepared sheets. Gently spread remaining meringue 3/4 inch thick onto the other.
  • Bake 20 minutes. Reduce oven heat to 175 degrees; continue baking until meringue is dry but still white, 35 minutes more, rotating sheets halfway through. Transfer to a wire rack to cool completely. Set aside swirls; crumble meringue sheet.
  • Meanwhile, in a small bowl, combine creme fraiche and 1 cup lemon curd; refrigerate until ready to use.
  • To assemble parfaits, layer creme-fraiche mixture, crumbled meringue, and blackberries in serving glasses. Spoon some of the remaining 1/2 cup lemon curd into each glass. Top with whipped cream; garnish with meringue swirls. Serve immediately.

LEMON-BLACKBERRY PARFAITS RECIPE - (4.7/5)



Lemon-Blackberry Parfaits Recipe - (4.7/5) image

Provided by juliedee29

Number Of Ingredients 9

3 eggs
1/2 cup PLUS 1/4 cup sugar, divided
3/4 cup lemon juice
1 T. grated lemon peel
2 T. butter
4 oz. fat-free cream cheese
1 cup PLUS 6 T. cool whip, divided
3 cups fresh blackberries
3 whole graham crackers, crushed

Steps:

  • n a small heavy saucepan over medium heat, whisk the eggs, 1/2 c. sugar, lemon juice, and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened & coats the back of a spoon. Transfer to a small bowl; cool. Cover & refrigerate until chilled. In a small bowl, beat cream cheese & remaining sugar until smooth. Fold in lemon mixture & 1 c. cool whip. Spoon half of the cream cheese mixture into six parfait glasses. Top with half of the berries & half of the cracker crumbs. Repeat layers. Top with remaining cool whip. Serve immediately.

CHILLED BLACKBERRY PARFAITS



Chilled Blackberry Parfaits image

Categories     Berry     Dessert     Low Sodium     Summer     Chill     Bon Appétit     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 7

9 cups fresh blackberries (about eight 1/2-pint baskets) or frozen (about 40 ounces), thawed
1 cup plus 7 tablespoons white grape juice
1 cup plus 4 tablespoons sugar
1/2 teaspoon grated lemon peel
5 teaspoons unflavored gelatin
Vanilla Whipped Cream
Fresh mint sprigs

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.

LEMON CURD FOR LEMON, BLACKBERRY, AND MERINGUE PARFAIT



Lemon Curd for Lemon, Blackberry, and Meringue Parfait image

Use this curd to make our Lemon, Blackberry, and Meringue Parfait. It's also delicious as a spread for scones or shortbread.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

6 large egg yolks
3/4 cup sugar
1 tablespoon finely grated lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, cut into pieces

Steps:

  • Combine yolks, sugar, and lemon zest and juice in a medium heavy-bottom saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.
  • Pass mixture through a fine sieve into a medium bowl. Add butter, one piece at a time, stirring after each until butter is melted and combined.
  • Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until firm and thoroughly chilled, at least 1 hour.

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  • Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
  • Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
  • Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
  • Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream. Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.


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