Orange And Buttermilk Parfait Recipes

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CARAMELIZED ORANGE PARFAIT



Caramelized Orange Parfait image

Provided by Guy Fieri

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

8 oranges
1/2 cup turbinado sugar
1/4 cup orange liqueur
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup heavy cream
1 large vanilla bean, split, seeds scraped
1/2 cup mascarpone cheese, room temperature
Extra-virgin olive oil, for drizzling, optional
1/2 teaspoon ground cinnamon, plus for garnish, optional

Steps:

  • Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
  • Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
  • Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
  • To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
  • Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.

ORANGE PARFAIT (A LA BRIDGET JONES) - NOT MARMALADE!



Orange Parfait (A La Bridget Jones) - Not Marmalade! image

Make and share this Orange Parfait (A La Bridget Jones) - Not Marmalade! recipe from Food.com.

Provided by Mimi Bobeck

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 (3 1/2 ounce) package vanilla pudding mix or 1 (3 1/2 ounce) package vegetarian vanilla pudding mix
1 3/4 cups orange juice
1 cup low-fat vanilla yogurt
2 tablespoons orange zest (remember her trying to figure out how to grate zest?)
1/4 cup crushed ginger snaps
fresh berries (to garnish) (optional)

Steps:

  • In a medium sauce pan, combine the pudding mix and orange juice.
  • Cook over medium heat, stirring constantly until the mixture comes to a full boil.
  • Remove from heat and place in the refrigerator until completely chilled.
  • In a large bowl, combine the chilled pudding, orange zest, and low-fat yogurt.
  • Place a spoonful of the mixture into a parfait glass OR Sugar Cage (see recipe #83770).
  • Sprinkle 2 Tablespoons of crushed cookies on top and continue layering the pudding and cookies until the sugar cage is full.
  • Garnish with fresh berries and serve.

Nutrition Facts : Calories 256.4, Fat 2.5, SaturatedFat 0.9, Cholesterol 3.1, Sodium 277.5, Carbohydrate 54.5, Fiber 1, Sugar 40, Protein 4.7

CRANBERRY ORANGE PARFAIT



Cranberry Orange Parfait image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 cups plain yogurt
3 tablespoons orange marmalade
3/4 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar
1 (10-ounce) can whole cranberry sauce
2 tablespoons fresh orange juice
2 teaspoons orange zest
2 tablespoons chopped pecans, toasted

Steps:

  • Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving.

Nutrition Facts : Calories 412 calorie, Fat 21 grams, SaturatedFat 15 grams, Cholesterol 70 milligrams, Sodium 119 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 5 grams, Sugar 36 grams

ORANGE AND BUTTERMILK PARFAIT



Orange and Buttermilk Parfait image

Parfait means "perfect" in French, and a slice of this dreamy dessert is just that. Cream and egg whites are the base; orange-flower water, orange zest, and kumquats add layers of citrus flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 13

2 1/4 teaspoons unflavored gelatin
1 cup cold heavy cream
1/3 cup sugar
1 tablespoon light corn syrup
4 egg whites, room temperature
Pinch of salt
1/4 cup cold buttermilk
2 teaspoons finely grated orange zest
3 tablespoons fresh orange juice
1 teaspoon orange-flower water (optional)
1/2 teaspoon pure vanilla extract
Candied Kumquats in Syrup
Pesticide-free orange blossoms, for garnish (optional)

Steps:

  • Line an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with plastic wrap, allowing a 5-inch overhang; set aside. Put 3 tablespoons water into a small bowl. Sprinkle with gelatin. Let soften 7 minutes.
  • Heat 1/4 cup cream in a small saucepan over medium heat until warm to the touch. Pour into gelatin mixture, stirring until gelatin has dissolved. Let cool, stirring occasionally, 15 minutes.
  • Bring sugar, corn syrup, and 2 tablespoons water to a boil in a saucepan over medium-high heat, stirring until sugar dissolves. Cook until syrup registers 238 degrees on a candy thermometer, about 7 minutes.
  • Meanwhile, put egg whites and salt into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until stiff peaks form. Reduce to medium-low speed; add syrup in a steady stream. Raise to medium-high; beat until cool, thick, and glossy. Transfer to a bowl.
  • Put remaining 3/4 cup cream, the buttermilk, orange zest and juice, orange-flower water, vanilla, and gelatin mixture into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer to a large bowl. Using a spatula, fold in egg whites in 2 batches. Transfer to prepared pan; smooth top. Refrigerate until set, at least 4 hours (up to overnight).
  • To serve, lift out parfait by overhang; cut into slices, dipping a sharp knife into warm water and wiping it dry each time. Serve with candied kumquats. Garnish with orange blossoms if desired.

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