Praline Parfaits Recipes

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PRALINES



Pralines image

Had these in New Orleans and loved them, so I tried different combos and liked this best.

Provided by MARKR

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 45m

Yield 20

Number Of Ingredients 6

1 ½ cups toasted pecans
1 ½ cups white sugar
⅜ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with aluminum foil.
  • In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g

PRALINE PEACH PARFAITS



Praline Peach Parfaits image

Make a yummy crunchy cereal mix to layer inbetween yogurt and fruit for super parfaits.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 4

Number Of Ingredients 6

1 tablespoon butter or margarine
1 tablespoon sugar
1/2 cup chopped pecans
1 1/2 cups Cinnamon Burst Cheerios™ cereal
1 cup Yoplait® 99% Fat Free harvest peach yogurt (from 2-lb container)
2 1/4 cups peeled cubed peaches (about 2 large)

Steps:

  • In 10-inch nonstick skillet, melt butter over low heat. Stir in sugar. Add pecans; cook 3 to 4 minutes, stirring frequently, until golden brown and sugar is dissolved. Remove from heat. Stir in cereal.
  • Into each of 4 parfait glasses, spoon 1/4 cup cereal mixture, 2 tablespoons yogurt, 1/3 cup peaches, 1/4 cup cereal mixture, 2 tablespoons yogurt and remaining cereal mixture. Top with remaining peaches. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Parfait, Sodium 120 mg, Sugar 25 g, TransFat 0 g

CRANACHAN PARFAIT



Cranachan Parfait image

Cranachan Parfait, a French twist to the traditional Scottish dessert of cream, honey, Whisky, oats, served with raspberries, buttery shortbread and topped with a crunchy oat praline.

Provided by Jill Colonna

Categories     Dessert     teatime

Time 1h10m

Number Of Ingredients 13

4 egg yolks ((organic, farm fresh))
4 tbsp runny honey ((Heather honey, if possible))
1 tbsp Malt Whisky
350 gr (12oz) Whipping Cream (30%) (Crème fleurette)
75 g (3oz) rolled oats
75 g (3oz) granulated sugar
10 g (0.5oz) unsalted butter
200 g (7oz) unsalted butter ((softened))
75 g (3oz) caster sugar
200 g (7oz) flour ((all-purpose))
75 g (3oz) rice flour ((or cornflour))
pinch salt
fresh raspberries (to serve)

Steps:

  • Chill a large bowl in the fridge for the cream. Place the egg yolks in another large bowl, heat the honey without boiling it (I put it a few seconds in the microwave) and pour it over the yolks and beat with electric beaters (or a stand mixer) for about 10 minutes until thick and moussy. Add the Whisky and beat again until well mixed.
  • In the chilled bowl, whisk the cream like a Crème Chantilly until soft peaks and the same consistency as the yolk-honey mixture. Gently fold the 2 mixtures together and spoon either into spherical silicone moulds (this used 10 spheres), greased muffin tins, or in a lined cake tin. Transfer to the freezer and leave overnight to set.
  • In a saucepan, heat the sugar with a few drops of water. Just as it starts to change colour after about 5 minutes, stir using a wooden spoon until the sugar is completely dissolved and the caramel is medium golden. Add the butter and stir to mix well then pour in the oats. Stir until the oats are well covered then immediately transfer to a baking tray.
  • Once cool, break the praline into small pieces and reserve in a jam jar. (This can keep for about 10 days)
  • Preheat the oven to 180°C/160°C fan/360°F/Gas 4.Cream the butter and sugar together in a large bowl until pale and creamy (either by hand or in a stand mixer). Gradually add the flour, rice flour and salt until the mixture comes together into a dough that's easy to work with.
  • Spread the mixture into a greased non-stick baking tin and thinly even it out using a palette knife. Alternatively roll the dough out with a rolling-pin until about 1cm thick and bake in the oven for about 25 minutes until golden brown.
  • When the mixture is still soft and warm, cut out disks with a cookie cutter (the same size as the moulds). Leave to cool on a wire tray.
  • When ready to serve, place the shortbread disk on each plate (spread each with raspberry jam if no fresh raspberries), turn out the frozen parfaits at the last minute and place on top. Sprinkle with the oat praline and, if using, serve with fresh raspberries.

Nutrition Facts : Calories 455 kcal, ServingSize 1 serving

PRALINE PARFAITS



Praline Parfaits image

"The recipe for this sweet, nutty ice cream sauce comes from a famous New Orleans restaurant," reports Cindy Stephenson of Houston, Texas. "When we entertain, I top each pretty parfait with whipped cream and a pecan half."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings (about 2-1/2 cups).

Number Of Ingredients 5

1 bottle (16 ounces) dark corn syrup
1/3 cup sugar
1/3 cup water
1 cup chopped pecans
3 to 4 cups vanilla ice cream

Steps:

  • In a saucepan, combine the corn syrup, sugar and water; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into four parfait glasses or dishes. Top each with 2 tablespoons sauce. Repeat layers. Refrigerate leftover sauce.

Nutrition Facts :

FROZEN BANANA & PRALINE PARFAIT



Frozen banana & praline parfait image

This freeze-ahead dinner party dessert has real wow-factor, so all that's left for you to do on the night is present it in stunning style

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 40m

Number Of Ingredients 10

200g caster sugar
100g whole blanched hazelnuts
sunflower oil , for greasing
2 ripe bananas (the skin should be very spotty, but not bruised or black)
2 tsp lemon juice
300ml double cream
2 egg whites
100g caster sugar
4 ripe but firm bananas
100g caster sugar

Steps:

  • To make the praline, put the sugar into a heavy-based pan with 3 tbsp water. Place over a low heat until the sugar has dissolved and is clear. Don't stir, or it will crystallise. Increase the heat and bubble to a dark caramel (see video technique), about 5 mins. Remove from the heat, stir through the nuts, then tip onto a lightly greased non-stick baking tray. Spread to level and leave to cool. Be careful as the tray will get very hot.
  • When the praline is cold and brittle, break it into pieces. Then, using the end of a rolling pin, smash it up until fairly well crushed. If this is proving hard work, tip into a food processor and pulse until it's the texture of coarse breadcrumbs.
  • Line a 1.2-litre loaf tin with a strip of baking parchment (this size tin gives a neat shape, but you can set the parfait in any shaped tin, or individual pudding basins or ramekins). In a bowl, mash the bananas with half the lemon juice until you have a rough purée, then set aside.
  • Put the cream into a bowl and whip until it holds its shape but is still a little soft. In another very clean bowl and using a very clean electric whisk, beat the egg whites with a squeeze more lemon juice until stiff. Slowly add the sugar until you have a stiff, shiny meringue.
  • Gently fold the whipped cream and meringue together, then add the banana and most of the praline, leaving about 4 tbsp to serve. Spoon into the loaf tin, smooth the top and freeze until firm, preferably overnight.
  • To serve, remove the parfait from the freezer 10 mins before serving and leave in the fridge to soften slightly. Meanwhile, slice the bananas on a slant, allowing 3 slices for each serving. Lay the slices on a baking tray set on a wooden board and scatter heavily with the sugar. Use a blowtorch to caramelise the banana, then set aside. Be very careful as the tray will be extremely hot. If you don't have a blowtorch, place the slices into a hot, dry frying pan and sear the sugar-coated sides until caramelised. Lift and flip them over to a tray.
  • To plate up, sprinkle a neat line of praline just off-centre on each plate. Arrange the slices of caramelised banana at opposing angles. Unmould the parfait, then use a warmed knife to neaten the sides and cut into finger-thick slices. Lay the slice on the opposite side of the plate to the banana and serve straight away.

Nutrition Facts : Calories 442 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium

PRALINE PARFAITS



Praline Parfaits image

Make and share this Praline Parfaits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) bottle dark corn syrup
1/3 cup sugar
1/3 cup water
1 cup chopped pecans
3 -4 cups vanilla ice cream
whipped cream

Steps:

  • Add first 3 ingredients to a saucepan; bring to a boil, stirring constantly.
  • Remove saucepan from the heat; stir in pecans.
  • Cool completely.
  • Spoon half of the ice cream into 4 parfait dishes.
  • Top each with 2 tablespoons sauce.
  • Repeat layers; top with whipped cream and serve immediately.

Nutrition Facts : Calories 796.7, Fat 31.5, SaturatedFat 9, Cholesterol 47.5, Sodium 263.9, Carbohydrate 134.6, Fiber 3.4, Sugar 71.2, Protein 6.3

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