Raspberry Parfaits Recipes

RASPBERRY & CREAM PARFAITS

Steps:

• Have 4 wineglasses or glass dessert cups at hand.
• Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
• Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
• Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
• Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
• Note: It's okay to leave out the liqueur if you are avoiding alcohol.

RASPBERRY PARFAIT

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.

RASPBERRY PARFAITS

Steps:

• In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.

RASPBERRY-CHOCOLATE PARFAITS

Steps:

• Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.

RASPBERRY CHEESECAKE PARFAIT

Steps:

• Position knife blade in food processor bowl; add first 3 ingredients.
• Process until smooth, scraping sides of processor bowl once; set mixture aside.
• Combine raspberry spread and raspberries, and stir gently.
• Spoon 1/4 cup raspberry mixture into each of 2 8 oz parfait glasses.
• Top each with 2 Tbs ricotta mixture, 3 Tbs cookie crumbs, 2 Tbs ricotta mixture, 1/4 cup raspberry mixture, and 1 Tbs whipped topping.
• Chill parfaits at least 2 hours before serving.

RASPBERRY VANILLA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.

RASPBERRY & PISTACHIO PARFAIT

Steps:

• Grease a 900g loaf tin with oil, then line with baking parchment. To make the purée, blitz the raspberries to a pulp in a blender, then pass through a fine sieve into a saucepan. Gently reduce the purée on a low heat for 30 mins, stirring occasionally, until the colour has intensified and the purée has reduced to about 200ml. Remove from the heat and leave to cool.
• While the purée cools, put the egg yolks and sugar in a glass bowl and whisk over a pan of simmering water for 10 mins until the eggs are pale, thick and doubled in volume. Set aside.
• Next, put the sugar for the meringue in a saucepan with 2 tbsp water and heat until the syrup reaches 120C on a thermometer. While the sugar is coming up to temperature, use a mixer or electric whisk, to whisk the egg whites on the lowest setting. Once the sugar has reached 120C, carefully pour onto the egg whites and turn the mixer or electric whisk up, continuing to whisk until the whites are cool.
• Next, in a clean bowl, whisk the cream until it has soft peaks. Add the purée and chopped pistachios, then fold in the yolks. Once combined, fold in half the whites. Add the raspberries with the remaining whites, gently fold together, then pour into the lined loaf tin. Put in the freezer overnight.
• The next day, remove the parfait from the tin. Cover it completely in the blitzed pistachios, then place on a tray, cover in cling film and return it to the freezer. When you're ready to serve, slice the parfait and serve with a few fresh raspberries.